Appetizer

Crispy Cauliflower Velouté Cups with Roasted Grape & Thyme Oil

Name: Crispy Cauliflower Velouté Cups with Roasted Grape & Thyme Oil
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 medium head cauliflower (about 12 oz), cut into small florets; 1 small leek (white and pale green parts), sliced thin; 2 garlic cloves, minced; 1½ cups vegetable stock; ¼ cup heavy cream; ¼ teaspoon white pepper; pinch of nutmeg; sea salt to taste; For the parmesan cups: ⅓ cup finely grated Parmigiano-Reggiano; For the roasted grapes: ½ cup seedless red grapes, halved; ½ teaspoon honey; For the thyme oil: 2 tablespoons neutral oil; 4 thyme sprigs; ¼ teaspoon fleur de sel; Maldon sea salt and cracked black pepper for plating

A velvety, lightly-spiced cauliflower velouté served in a thin, crispy Parmigiano bowl, crowned with slow-roasted grapes and finished with thyme oil and black pepper. An entirely plant-forward dish that's as architectural as it is delicious—impressive plating meets genuine flavor.

195calper serving 5gprotein 21gcarbs 12gfat 25min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this