Cauliflower, leek and potato cream

Recipe

• 1 small cauliflower (it can be a white or green, or even a violet one)

• 2 potatoes

• 1 leek

• 1 onion of your choice (I sometimes use shallots, sometimes yellow onion)

• 5 garlic cloves

• Herbs of your choice, like salvia, thyme, oregano, rosemary

• Parmiggiano regiano or pecorino, or any other hard cheese (optional)

• White or red miso paste (optional)

• Extra virgin olive oil

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1. Preheat the oven to 190 degrees Celsius without ventilator.

2. Clean and chop the veggies in big chunks.

3. Choose a smaller container for the oven so the veggies brown a bit on the top but don’t dry out too much. Pour some extra virgin olive oil in the container and put the veggies in. Sprinkle over some salt and the herbs of your choice.

4. Cook in the oven until everything is super soft. About 30 to 40 min should do it.

5. When the veggies are soft, take them out and put everything in a blender and blend. Add some more olive oil to make it more creamy and blend again. Use just a little bit of water if it’s too thick. You can add some miso paste at this point, if you want some more umami taste to it and good food for your gut.

6. Serve with some grated cheese on top, if you like, and some chopped green herbs.

7. If you have leftovers, you can leave this for the next day as a creamy veggie sauce for whatever you are cooking!