← Nouns Cooking · French

Ingredients

• 1 large cauliflower (about 900 g), cut into florets
• 30 g Butter
• 1 Onion, chopped
• 2 medium potatoes, peeled and diced
• 500 ml Milk
• 500 ml vegetable stock
• 100 ml double (heavy) cream
• 1 pinch Nutmeg
• salt and white pepper
• 1 tbsp Chives, snipped

Method

1. Melt the butter in a large pan over medium-low heat and cook the onion for 6–8 min until soft but not coloured.
2. Add the cauliflower, potatoes, milk and stock. Bring to a gentle simmer (watch it, milk boils over fast) and cook, partly covered, for 20 min until the cauliflower is very tender.
3. Blend until velvety smooth, then stir in the cream and nutmeg. Season with salt and white pepper and reheat gently.
4. Serve with chives and a few small toasted cauliflower florets or croutons if you like.

Tips

• Save a few small florets, toss in oil and roast at 200°C (400°F) for a crunchy garnish.
• Check your stock cube is gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats