- FirmnessFairly crisp
- PickingJanuary to June and October to November
- TasteFairly sweet
In a large skillet, heat the oil and sauté the cauliflower, onion, garlic and turmeric for 2 minutes.
Add the apples, vegetable broth, salt and pepper, mix well and cook, covered, for 10 minutes and until the cauliflower is tender.
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.
With an immersion blender, purée until smooth. Add the cream and adjust seasoning to taste. Cook for 2 minutes.
Pour into shooter glasses and place mini-brochettes next to or on top of the glass.