A soupy take on one of everyone's favourite baked vegetable side dishes
Serves: 4
Ingredients:
600g cauliflower, broken into florets
3 garlic cloves, sliced
5ml (1 tsp) salt
2.5ml ( tsp) dried chilli flakes
5ml (1 tsp) paprika
45ml (3 tbsp) olive oil
1 onion, finely chopped
30ml (2 tbsp) cake flour
500ml (2 cups) milk
500ml (2 cups) vegetable stock
100g mature cheddar (or any crumbly hard cheese)
30ml (2 tbsp) hazelnuts, toasted
Method:
1) Preheat the oven to 180ºC.
2) Toss the cauliflower and garlic in a roasting tray with the salt, chilli flakes, paprika and half the olive oil. Roast for 10-15 minutes until cooked and turning golden at the edges.
3) Heat remaining oil in a pan and fry the onion until translucent. Stir in the flour, then whisk in the milk and stock. Cook, stirring continuously, for 5-10 minutes until thickened and gently simmering.
4) Remove from the heat, add the cauliflower and blend till smooth.
5) Serve topped with cheese and toasted hazelnuts.
