A velvety velouté showcasing charred yellow cauliflower’s smokiness paired with Swiss chard's earthiness, crowned with a vibrant almond-carrot gremolata providing a satisfying crunch and citrusy lift.
Cook Time
40 minutes
Calories
300 per serving
Servings
4
Preheat the oven to 425°F (220°C). Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until golden and charred.
In a large saucepan over medium heat, add a tablespoon of olive oil, shallots, and garlic. Sauté until fragrant and translucent.
Add the chopped Swiss chard to the saucepan and a splash of white wine. Cook until wilted, then add the roasted cauliflower, saving a few florets for garnish, if desired.
Pour in the vegetable stock, bring to a simmer, and cook for another 15 minutes. Blend the mixture until smooth and return to low heat to keep warm.
For the gremolata, combine the diced carrots, toasted almonds, lemon zest, and remaining olive oil in a bowl. Season with salt and pepper and mix thoroughly.
Ladle the velouté into bowls, top with the almond-carrot gremolata, reserved cauliflower florets, and microgreens or your choice of fresh herbs for aesthetic contrast and enhanced freshness.
