30 min


  • 1 onion

  • 2 cloves of garlic

  • 500g cauliflower

  • 1 sprig of thyme Groots

  • Extra virgin olive oil

  • Salt and ground pepper

  • Chopped walnuts


  1. We wash the cauliflower and zucchini and chop them. Same with onion and garlic.

  2. We put a casserole on the fire with a tablespoon of olive oil and sauté the onion and garlic for 3-4 minutes. We add a little salt and pepper (to taste).

  3. We add the cauliflower, zucchini and thyme. We pour water just to cover the vegetables.

  4. Cook covered over medium heat for 15-20 minutes until the cauliflower is white.

  5. We crush the cream, reserving a little cooking liquid to adjust the thicker or liquid texture (to taste). Season to taste.

  6. We serve with some pieces of walnut, some thyme leaves and a splash of EVOO.