30 min
Additional culinary preparation: Garnishes
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 0.175 kg
Cream 38º 0.075 l
Table salt 0.25 g
Water 0.05 l
Garlic 0.25 ud
Parsley 0.0 g
Elaboration
  • 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 0.74 g
Saturates 3.98 g
Monounsaturated fatty acids 4.93 g
Polyunsaturated fatty acids 0.7 g
Cholesterol 16.5 mg
Calcium 15.24 mg
Iron 0.38 mg
Zinc 0.14 mg
Vitamin A 42.5 ug
Vitamin C 23.47 g
Folic acid 24.16 ug
Salt (Sodium) 24.23 mg
Sugars 1.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.