- 700 g potatoes
- 400 g clean colored cauliflowers (purple, green, yellow and white)
- 250 g leek
- dry white wine
- apple cider vinegar
- extra virgin olive oil
For the cream of potatoes and leeks with cauliflower recipe, peel the potatoes and cut them into slices. Clean the leek and slice it. Brown the leek in a saucepan with a drizzle of oil for 4-5 ', then add the potatoes and mix. Sprinkle with half a glass of wine and, after 2 ', add 750 g of water; add salt and cook for 40 '.
Cut the different types of cauliflower into small buds and blanch them in boiling salted water for 3 'each: cook them separately to keep their colors; they will remain very crunchy. Season with oil, a pinch of salt and apple cider vinegar.