Cauliflower cream sauce

Ingredients for 6 servings:

• 1 cup of sweet cream
• 2 cups herb curd
• 40 g flour
• 50 g sugar
• 1 head of cauliflower
• 2 cloves garlic
• 6 tbsp butter
• 1 can mushrooms, sliced
• 300 ml broth, instant
• 4 dashes of Maggi
• 3 dashes of soy sauce
• 2 tbsp dill
• 1 tbsp sautéed thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Can also be used as a soup or dip. Your child will love it, even though it’s healthy!

Cook the cauliflower in salted water for between 20 and 35 minutes, depending on its size. Melt the butter in a large saucepan and sauté the sugar and flour until light brown. Deglaze with the stock, bring to a boil, and then add the quark and cream over low heat. Add the dill and thyme and simmer for another 3 minutes. Add the cauliflower and garlic and puree everything thoroughly. Add the mushrooms, heat through, and season with Maggi and soy sauce. This now makes a delicious soup or sauce that goes perfectly with noodles or baked potatoes, for example, but also works great as a dip for potato wedges or even chips (perhaps without the mushrooms).