Velouté with cauliflower, coconut curry and granola.

Here is a recipe that will give a little warmth to your dishes this winter, with this exotic and sought-after taste.

Ingredients (4-6 servings)

  • 1 cauliflower
  • 2 potatoes
  • 1 onion
  • ½ teaspoon curry powder
  • 200ml coconut milk
  • 250ml vegetable stock
  • A few stalks of chives
  • Nutbrown Granola Natural
  • Olive oil
  • Salt, pepper, to taste


  1. Preheat the oven to 400°F.
  2. In a bowl, mix a few cauliflower florets with olive oil, salt and pepper. Spread on a baking sheet and bake for 12 minutes.
  3. In a saucepan, soften the onion cut into small pieces and the curry for 3 minutes, then add the cauliflower and the cut potatoes.
  4. Add the vegetable broth and simmer for about 15-20 minutes, until the potatoes are tender.
  5. Using a mixer, turn into a puree.
  6. Add the coconut milk, salt and pepper, then mix again.
  7. Serve in bowls and garnish with a drizzle of coconut milk, fresh chives, a bunch of cauliflower and Nutbrown Nature grain-free granola.
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