Cauliflower spread with croutons

Ingredients for 2 servings:

• 1 cauliflower stalk
• 1 potato(s), floury
• 1 piece(s) Parmesan, whole
• 200 g cream
• some salt
• 1 baguette(s)
• some olive oil
• 1 garlic clove(s)

Instructions

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

Roughly dice the stalk of a normal-sized cauliflower. Do the same with a floury potato. The amount should be about half the size of the cauliflower. Sauté both in a little water in a small saucepan. Once the water has evaporated, cover with cream. Simmer until the cream has reduced. Meanwhile, grate the Parmesan cheese (about a handful, depending on your taste). Once the cream has reduced sufficiently, remove the pan from the heat and puree the mixture. Fold in the grated Parmesan cheese and season with salt. Cut open a fresh baguette. Heat olive oil in a pan (not too hot). Add one or two crushed garlic cloves to the olive oil and slowly let the baguette crisp on both sides. Serve both together.