2 medium sized cauliflowers
1 pound of Gruyere
1 dl of fresh cream
1 vegetable stock cube
4 slices of white bread rack
clarified butter, salt and pepper to taste
Recommended wine:Prosecco Superiore DOCG Extra Dry
Clean and wash the cauliflowers, then cut them into small pieces and then cook them brown in a deep pan with some butter. Meanwhile make a broth with the nut of about one liter. Pour the broth into the pan with the chopped cauliflower, cover it and cook it for fifteen minutes, then add the cream, stirring. Move everything to the mixer. Cut the bread slices into small square and cook them in a little butter in a pan and keep them warm. Grate the cheese and incorporate the cream of cauliflower; salt and pepper then serve garnished with some little square of bread.