Recipe for Cauliflower Cream with Black Tea No. 25

For the cauliflower cream: Wash the cauliflower and separate the florets. Place 10 g of black tea in a tea filter. Froth 15 g of butter in a large saucepan and lightly brown the cauliflower florets. Add salt. Cover with 75 cl of milk and 25 cl of water and bring to a boil.

Lower the heat, add the tea filter. Let it steep for 10 minutes. Remove the tea and continue cooking for about 12 minutes. The cauliflower should be tender. Blend the cauliflower, gradually adding the cooking liquid until achieving a creamy texture. Keep warm.

For the almonds and roasted buckwheat: Preheat the oven to 140°C. While the cauliflower cream is cooking, blend the spice mix, the chili, and the olive oil in a bowl. Coat 50 g of almonds with this mixture and spread them on a baking sheet lined with parchment paper. Bake at 140° for 20 minutes. Remove them and coarsely chop. Pour 40 g of roasted buckwheat into a dry pan and lightly toast them, then remove and set aside.

For serving: Serve the hot soup in a bowl and sprinkle with crushed almonds and toasted buckwheat.

Finally, Chef's tip: Do not exceed 10 minutes of steeping with black tea to avoid bitterness and only retain the flavors of sweet spices.