Cauliflower cream with sautéed cauliflower leaves and mackerel fillets in olive oil

Ingredients for 2 people
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy


  • Cauliflower, 1;
  • Shallot, 1;
  • Garlic, 1 clove;
  • Fresh chili pepper, 1;
  • Pitted taggiasca olives, 1 tablespoon;
  • Almonds (unpeeled), 1 tablespoon;
  • Breadcrumbs, 1-2 tablespoons;
  • Sun-dried tomatoes in oil, to taste;
  • Delicius mackerel fillets in olive oil, 2;
  • Marjoram, to taste;
  • Oil, to taste;
  • Salt, to taste;
  • Pepper, to taste.


  • You can replace almonds with pine nuts.
  • You can omit the chili pepper or replace fresh chili with dried.


Cut the shallot in half and toast it in a pan with its skin on.

Add a drizzle of oil to the pan and the cauliflower heads, adjusting with salt. Let them brown for a couple of minutes.

Cover with water, without letting the cauliflower heads float inside it, and cook for about 15 minutes until the cauliflowers are tender.

Meanwhile, in a pan, sauté the whole garlic clove with plenty of mackerel preservation oil and the chili pepper. When the garlic is slightly golden, add the previously washed cauliflower leaves and adjust with salt. Let them flavor for a few minutes over high heat, then add a scant ladle of water and stew, over medium-low heat and covered, for about ten minutes until they are wilted. Once the leaves are tender, add olives, chopped almonds, and breadcrumbs, and sauté for a few minutes, raising the heat again.

Blend the cauliflowers until you obtain a smooth and velvety cream, adjusting with salt and pepper if necessary.

Serve the cauliflower cream on the base of the dish, add the sautéed cauliflower leaves, and finish with the mackerel fillets. Garnish with sun-dried tomatoes and a few marjoram leaves.


Delicius No Waste