Cauliflower with brie crème and Tahoon Cress

Source: Gastronomixs

A variation on the classic cauliflower with béchamel sauce. Here we use crème de brie which combines extremely well with cauliflower. The Tahoon® Cress from Koppert Cress adds a special nutty flavour.


  • 1 cauliflower
  • 1 container crème de brie
  • 2 containers Tahoon® Cress
  • butter
  • salt and pepper

Preparation method

  • Clean the cauliflower and divide into evenly-sized florets.
  • Blanch the cauliflower and then chill in iced water.
  • Braise the cauliflower in a little butter and water to warm it. Just before all the water has evaporated, add the crème de brie and cover the cauliflower with it.
  • Spoon the cauliflower and the sauce into a dish.
  • Cut the Tahoon® Cress and use it to garnish the cauliflower. 

Serving suggestions

  • As a side dish accompanying a main dish, for instance with butlers' steak, fresh sausage, or belly pork.

Source: Gastronomixs

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