30 min
Suitable for vegetarians
Additional culinary preparation: Garnishes
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 0.175 kg
Cream 0.075 l
Table salt 0.25 g
Water 0.05 l
Parsley 0.0 g
  • Cook the cauliflower in boiling water.
  • Mash it and add water if it is very thick.
  • Mix the puree with the cream, fill the siphon with one charge and leave it in the fridge for an hour.
  • Shake the siphon, pour a little bit of foam and season it with a little bit of relish. 
Nutritional information (1 portion)
Fiber 0.59 g
Saturates 3.97 g
Monounsaturated fatty acids 4.93 g
Polyunsaturated fatty acids 0.69 g
Cholesterol 16.5 mg
Calcium 13.69 mg
Iron 0.31 mg
Zinc 0.12 mg
Vitamin A 42.5 ug
Vitamin C 18.78 g
Folic acid 19.33 ug
Salt (Sodium) 24.23 mg
Sugars 1.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.