Roasted cauliflower cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

600 g cauliflower
100 g nut butter
50 g cream
6 g salt
1 g nutmeg

Recipe preparation

(1) Roughly chop the cauliflower leaves, blanch and cool. Melt the butter, mix with all the ingredients and pour into a pacotizing® beaker.
(2) Close the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with overpressure.

Recipe by Lars Jungermann