Prepare the ingredients:

Wash and cut the cauliflower into florets, discarding the central stem.

Peel and dice the potatoes.

Peel and finely chop the onion.

Cook the velouté:

In a large saucepan, heat the olive oil over medium heat.

Add the chopped onion and sauté until translucent.

Add potatoes and cauliflower florets, stirring well. Cook for 5 minutes to develop flavour.

Pour in the vegetable stock, cover and bring to the boil. Reduce heat and simmer for 20-25 minutes, or until vegetables are tender.

Blend the velouté:

Once vegetables are soft, use a hand blender to purée until smooth and velvety. If too thick, add a little hot stock or water.

Season with salt, pepper and nutmeg, if desired.

Finish with Balsamic:

Pour the Midolini 15-Year Aged Balsamic directly into the velouté and stir well. The balsamic will add richness and a subtle sweetness that balances the delicate cauliflower.

To serve:

Serve in bowls or deep plates.

If desired, garnish with rosemary or fresh parsley for colour and freshness.

Add an extra drizzle of Midolini Balsamic on top as garnish.

Tips

This cauliflower velouté with balsamic vinegar is a simple yet flavourful dish. The contrast between creamy cauliflower and aged balsamic vinegar creates perfect harmony. Serve as a starter or light main course.

Wine Pairing

Pair with white wines such as Pinot Grigio or Friulano wine.

Variations

For a richer consistency, add a tablespoon of cream or milk before blending. You can also add toasted croutons for a pleasant crunch.