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Creamed cauliflower with Bleu d’Auvergne

Creamed cauliflower with Bleu d’Auvergne


  • 150 g Bleu d’Auvergne
  • 1 cauliflower
  • 1/2 litre of chicken stock
  • 1/2 litre of pouring cream
  • 4 thin slices of smoked bacon
  • 1 handful of flaked almonds
  • 1 pinch of salt


  1. Cook the cauliflower florets in the chicken stock and cream, adding 1 pinch of salt.
  2. Mix in the Bleu d’Auvergne until you have a uniform, creamy texture.
  3. Place the smoked bacon between two sheets of baking paper and two baking trays.
  4. Bake at 180° C for 10 mins.
  5. Leave to cool.
  6. Roast the almonds in the oven at 150 ° C for 15 mins.
  7. Pour the creamy mix into bowls or deep dishes.

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