Cauliflower curry cream with Emmental bread rolls

The cauliflower curry cream is so fine and exquisite that when you try it, it will surely become part of your favorite recipe book.

The base of this cream is a wonderful chicken broth and the curry that I usually use to prepare it is Madras.

You can serve it alone or accompanied by a few buns of Emmental cheese, Swiss cow’s milk cheese, with a mild flavor and are ideal to serve alone or stuffed.


Cauliflower curry cream with Emmental bread rolls
Serves 6
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
To prepare the cauliflower cream
  1. 1 cauliflower
  2. 600 ml chicken broth
  3. 600 ml doble cream
  4. 1 c.c. Madras curry
  5. Salt
  6. Ground pepper
To prepare the cheese muffins
  1. 140 g flour
  2. 4-5 eggs
  3. 240 ml water
  4. 100 g butter
  5. 1 tsp sugar
  6. 140g Emmental grated cheese
  7. salt and ground pepper
  1. Clean the cauliflower and cut it into small pieces.
  2. Blanch it in boiling water for 5 minutes.
  3. Strain and refresh.
  4. Bring the cream and chicken stock to a boil in a saucepan. Add cauliflower and curry and cook over medium heat until tender to the touch (15 minutes approx). Crush very well and strain.
  5. Reserve until use.
  6. Preheat the oven to 230ºC.
  7. To prepare the buns, put the water, butter, a pinch of salt and sugar on the fire. When the butter is melted, turn up the heat (see video) and add the flour. Using a wooden spoon, move the assembly to the fire with force, working the mixture very well for a couple of minutes.
  8. Remove from the heat and pour the mixture into a bowl and quickly and one by one add the eggs.
  9. Finally add almost all the cheese, salt and black mill pepper.
  10. Introduce the dough into a pastry bag with a smooth and wide nozzle and scoop onto a baking tray (see video). Finish by placing the rest of the cheese on the buns.
  11. Bake for 7 minutes at 230ºC and then at 175ºC for 20 minutes.
  12. Serve the cauliflower curry cream with the cheese muffins.
Catering Iria Castro

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