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Charred Cauliflower and Swiss Chard Velouté with Almond-Carrot Gremolata

Name: Charred Cauliflower and Swiss Chard Velouté with Almond-Carrot Gremolata
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 head yellow cauliflower, broken into florets; 1 bunch Swiss chard, stems removed and leaves roughly chopped; 2 medium carrots, finely diced; 1/2 cup raw almonds, toasted and chopped; 1 shallot, finely diced; 2 cloves garlic, minced; 4 cups vegetable stock; 1/4 cup white wine; 2 tablespoons olive oil; 1 tablespoon lemon zest; Salt and freshly ground black pepper to taste; Microgreens or fresh herbs for garnish

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

Ingredients

1 head yellow cauliflower, broken into florets
1 bunch Swiss chard, stems removed and leaves roughly chopped
2 medium carrots, finely diced
1/2 cup raw almonds, toasted and chopped
1 shallot, finely diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 cup white wine
2 tablespoons olive oil
1 tablespoon lemon zest
Salt and freshly ground black pepper to taste
Microgreens or fresh herbs for garnish

Instructions

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.