Isola Bio Ricette

Almond Milk Cream Of Purple Cauliflower with Garlic and Parsley Croutons

For 4 servings


  • 1.2 k Sicilian purple cauliflower
  • 600 ml IsolaBio almond milk
  • 2 tablespoons extra virgin olive oil
  • 1 white onion, not too big
  • nutmeg
  • salt, black pepper
  • 4 tablespoons of Isola Bio Rice Cuisine Cream
  • For the garlic and parsley croutons:
  • 4 slices of Altamura bread without crust
  • 1 small garlic clove
  • Fresh parsley
  • Salt, pepper, extra virgin olive oil


Clean the cauliflower, remove the middle part and the leaves and divide it into florets. Wash it well and drain. Divide the larger florets in 2 or 4 parts.
Peel and finely chop the onion. Sauté it in a pan with oil on low heat until it is slightly wilted without browning. Add the cauliflower florets and cook for a few minutes.
Pour the almond milk and a pinch of salt, season with a good sprinkling of grated nutmeg and black pepper to taste. Reduce heat to low and let the soup simmer uncovered for about 30 minutes. When cooked, add the crema cuisine al riso (rice cream) and cook for another 5 minutes.
Puree the soup with an immersion blender until you have a smooth and velvety cream. Adjust the consistency by adding, if necessary, more almond milk, or cooking the stew to make it withdraw slightly. Taste and add more salt and pepper, if necessary.
Cut the slices of bread into cubes or give them another shape with a cookie cutter. Place them in a bowl and pour a generous drizzle of olive oil so that they are evenly greased. Add a little salt and pepper along with the garlic, peeled and finely chopped with the crimping tool and a handful of finely chopped parsley.
Arrange the croutons onto a baking sheet lined with wax paper and bake them in a preheated oven at 200° C for 5-7 minutes or until golden brown. Remove from the oven and let them cool completely before placing them on the soup.

MADE WITH: Isola Bio Rice Cuisine Cream