Cauliflower aioli

Sauces are always an ideal accompaniment to vegetables, meat and fish. This time, the classic aioli has been adapted to create something lighter that will go great with many preparations.
Rations 6 people
Prep Time12 mins
Cooking time9 mins

Products to prepare it with


  • 300 gr Cauliflower
  • 300 gr Baked beans
  • 3 or 4 cloves of garlic
  • Lemon juice 30ml
  • 6 tablespoons of extra virgin olive oil (90ml)
  • Salt to taste

Step by step preparation

  • Cut 150 g of cauliflower florets and reserve the stem for another preparation. Wash the cauliflower.
  • Place the glass in the base of the Chefbot without any accessories. Add 0.5 l of water, place the deep steam basket and place the 150 g of washed cauliflower. Activate the steam function (120°C), programme 6 minutes at speed 0 and close.
  • Open the Chefbot, prick the cauliflower to check that it is cooked, carefully remove the deep steam basket with the broccoli and allow the glass to cool slightly.
  • Place the blade accessory in the Chefbot, add the 300 g of cooked cauliflower, the 300 g of cooked beans and the 3 or 4 peeled garlic. Programme 30 seconds at speed 5.
  • Open the Chefbot and push down with the spatula what may have stuck to the walls. Programme 30 seconds at speed 5.
  • Add the 30 ml of lemon juice and salt to taste. Programme 1 minute at speed 5.
  • Open the Chefbot and use the spatula to push down any sticky areas on the walls.
  • Set 1.5 minutes at speed 4 and add the 90 ml of oil in the form of a thread through the steam outlet cap.
  • Open the Chefbot and, using the spatula, transfer the aioli to a serving bowl, cap or jar for storage in the fridge, at least 2 hours before consumption.

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