Cauliflower cream with torcello

Name: Cauliflower cream with torcello
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: Cauliflower 1.5 lbs; Nutmeg to taste; Bay leaves 2 leaves; Fine salt to taste; Black pepper to taste; Fresh liquid cream ¼ cup; Red Tropea onions ½; Butter 1 ½ tbsp; Sugar 0.1 cup; Water 3.4 tbsp; Extra virgin olive oil to taste; Taralli (Round breadsticks) 12; Pancetta 4 slices

it fr es de br

380

Calories per serving

Energy Kcal 380
Carbohydrates g 34.7
of which sugars g 11
Protein g 8.4
Fats g 23.1
of which saturated fat g 8.36
Fiber g 4.3
Cholesterol mg 34
Sodium mg 785

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 12
Cost: Low

PRESENTATION

Crema di cavolfiore con torcello is just one of those dishes—fancy enough for a special meal, yet still has that comforting touch everyone craves. Really, it’s a creamy cauliflower soup you often find in northern Italy. And here's the thing: They really know how to make veggies shine there. You know, what makes this soup special is how it’s served—in small cups or glasses. Pretty classy, right? Perfect for a refined appetizer that's elegant but not too filling.

The soup itself? Super smooth and velvety, with a mild flavor that's a nice break from richer starters. Adding caramelized onions—sweet as can be—and crispy pancetta on top gives it a salty bite. And look, it pairs perfectly with the creamy base. It’s a smart way to show off a simple vegetable like cauliflower—really really smart—and make it something you'd want at a buffet or a big dinner party.

In Italy, instead of heavy starters, they often go for dishes like this cauliflower soup. Keeps the meal light, yet interesting. Plus, a splash of truffle oil soup on top? Oh, it adds a fancy touch, enhancing the aroma, making the dish feel even more luxurious. This soup reflects the balance Italians love—nothing too overpowering, just each ingredient doing its part. The crispy pancetta bits? Not only do they look good, they add real texture—really make every bite a bit different.

Whether you’re after an easy cauliflower soup recipe for your next gathering or want something to jazz up a regular night, this dish is a winner. Quick to whip up but feels like something you'd enjoy in a nice restaurant. Plus, it checks all the boxes for healthy soup recipes—for sure. It suits those seeking a light yet rich-tasting start to their meal. Seriously, this soup is perfect if you want to spoil your guests a bit without too much effort. A truly tasty way to have Italian culinary elegance right at home—each spoonful capturing the heart of simplicity and balance.

INGREDIENTS

380

Calories per serving

For the Cauliflower Cream: Cauliflower 1.5 lbs (700 g); Nutmeg to taste; Bay leaves 2 leaves; Fine salt to taste; Black pepper to taste; Fresh liquid cream ¼ cup (70 ml)

For the Caramelized Onions: Red Tropea onions ½; Butter 1 ½ tbsp (20 g); Sugar 0.1 cup (20 g); Water 3.4 tbsp (50 ml)

For Garnish: Extra virgin olive oil to taste; Taralli (Round breadsticks) 12; Pancetta 4 slices

Preparation

How to prepare Cauliflower cream with torcello

To prepare the cauliflower cream with torcello, first wash and clean the cauliflower, cut the florets and cook them in salted boiling water for 10 minutes (5 if using a pressure cooker) along with two bay leaves 1. Once cooked, drain and let them cool. Meanwhile, thinly slice the onion 2, heat a non-stick pan with butter, and then add the sliced onion 3.

When the onion starts to sizzle, add the water 4, let it absorb a bit, and then add the sugar 5. Let all the water absorb and slightly caramelize the sugar 6, this will take about ten minutes, then remove from heat and set the onions aside.

Cut each slice of bacon into 3 pieces about half an inch wide 7 and sauté them in a pan for a few seconds over high heat with a drizzle of oil 8. When the bacon becomes crispy, turn off the heat and set it aside. In a mixer, place the now cold cauliflower, season with salt, add the pepper 9

and also add the nutmeg 10. Blend everything for a moment, then add the cream 11 and blend until you get a creamy consistency 12.

Now assemble the glasses: transfer the cauliflower cream into 12 glasses (you can do this with a pastry bag if you prefer), 13 and garnish each glass with a torcello 14, a slice of crispy bacon, and the caramelized onion 15. Now, the cauliflower cream with torcello is ready to be served!

Storage

You can store the cauliflower cream with torcello in the refrigerator covered with plastic wrap for up to 3 days.
If you prefer, you can also freeze the cauliflower cream. Before serving, thaw it in the refrigerator and garnish with the caramelized onion and crispy bacon prepared at the moment.

Advice

In the cauliflower cream, you can add more or less liquid depending on the consistency you desire. You can replace the cream with the same amount of milk or vegetable broth or even just hot water.

For the translation of some texts, artificial intelligence tools may have been used.