Creamy apple and cauliflower “shooters” with mini chorizo skewers

Category: Appetizer

potage crémeux aux pommes et chou-fleur

30 mins

14 mins



30 mL (2 tablespoons) olive oil

500 mL (2 cups) cauliflower, cut into small florets

1 small yellow onion, chopped

1 garlic clove, chopped

15 mL (1 tablespoon) turmeric

2 Red Delicious apples, peeled and diced

500 mL (2 cups) vegetable broth

Salt and ground pepper

500 mL (2 cups) 15% cooking cream


24 1 cm x 1 cm chorizo cubes

12 1 cm x 1 cm cubes of your favourite cheese


  1. In a large skillet, heat the oil and sauté the cauliflower, onion, garlic and turmeric for 2 minutes.
  2. Add the apples, vegetable broth, salt and pepper, mix well and cook, covered, for 10 minutes and until the cauliflower is tender.
  3. In the meantime, prepare skewers, alternatively threading a cube of chorizo, a cube of cheese and a second cube of chorizo onto the skewer, set aside.
  4. With an immersion blender, purée until smooth. Add the cream and adjust seasoning to taste. Cook for 2 minutes.
  5. Pour into shooter glasses and place mini-brochettes next to or on top of the glass.
  6. Serve.