Creamy apple and cauliflower “shooters” with mini chorizo skewers

Ingredients

• 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

Mini-skewers:

• 24 1 cm x 1 cm chorizo cubes
• 12 1 cm x 1 cm cubes of your favourite cheese

Directions

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.