With a wonderful garnish of roasted hazelnuts & crispy bacon!
1 whole cauliflower, trimmed, leaves removed
2 Tbsp butter, melted
salt & fine white pepper
6 C vege stock or water
100g blue cheese, crumbled
3 Tbsp chopped parsley
2 C milk
½ C cream
½ C roasted hazelnuts, roughly chopped
4 rashers streaky bacon, diced and cooked in a little oil until crispy
Cut cauliflower into small florets and place in a roasting dish. Drizzle over butter and toss to lightly coat. Spread out in a single layer, season with salt and pepper and pour 1 cup of stock or water into the base of the dish.
Roast at 180˚C for about 40 minutes until tender and just starting to caramelize around the edges.
Purée cauliflower with its cooking juices until smooth then transfer to a pot; add the rest of the stock or water, blue cheese, parsley, milk and cream. Bring to a simmer; adjust seasonings to taste. Divide among serving bowls and garnish with crispy bacon and hazelnuts.
For more great Annabel Langbein recipes see: www.annabel-langbein.com