This dish embodies winter in the presence of cauliflower and leek.
Saffron is one of my favorite spices and gives freshness, whereas vegetable milk adds creaminess to the whole.
The final touch is the scented basmati rice.
For 4 people:
4 cups cauliflower, cut into pieces
1 celery stalk
½ cup potato, peeled and cut into pieces
1 tablespoon chopped onion
2 cups water or vegetable stock
½ tablespoon salt
Put all ingredients into a large pot, cover and cook on low flame until vegetables are soft.
Remove from the heat and blend everything carefully.
Then pour everything back into the pan.
1 cup almond milk
Pinch of saffron
Add the milk to the pot, mixing carefully and bring to boiling point.
In the meantime, clean:
The green part of a leek
Cut into small pieces.
Cover with boiling water for about one minute.
Strain and put aside for the final decoration.
For the rice:
1 cup basmati rice
2 cups water
1 teaspoon salt
1 bay leave
Wash the rice clean.
Pour into a pan with water, salt and the bay leaves.
Cook on medium flame until it begins to boil; lower the flame to minimum, cover and keep on cooking for about 10 minutes.
Decorate the cream with leek and a little extra-virgin olive oil and pepper.
Serve with rice.