- 2kg cauliflower
- 2 leeks (sliced)
- 1L vegetable stock
- 1L cream
- The juice of one lemon
- Salt and pepper
- Olive oil
- 1 cauliflower
- 100ml cream
- 100ml milk
- 150g butter
- 250ml lukewarm water
- 1 tsp. honey
- 5g yeast
- 1 tbsp. olive oil
- 300g flour
Wash the cauliflower and chop into smaller pieces and sauté in the Classic 7.5L Stew Pot in oil together with the leeks until they start to brown. Pour in the vegetable stock and cream so that the vegetables are just covered. Add the lemon juice and let it simmer on a medium heat for 15-20mins covered with a lid.
Pour in a little extra liquid if too much evaporates. Blend the soup until it's creamed. Season with salt and pepper.
Split the cauliflower into smaller florets. Cook 1/2 until soft in milk and cream, with a little added salt for approximately 10 minutes. Pour away the liquid, but save some if the the puree is too thick. Blend the cauliflower and season with butter, salt and pepper.
BUTTER FRIED CAULIFLOWER FLORETS
Fry the other 1/2 of the cauliflower florets in a pan containing 50g of browned butter. Place to one side.
Dissolve the yeast, honey and salt in lukewarm water. Then add olive oil, flour and salt. Knead the dough until it's smooth and elastic. Heat the oven to 220° for a fan forced oven (240° normal oven heat). Put the dough on a floured table and roll into a square approximately 40 x 60cm. Cut the dough into suitable strips (approximately 2-3cm wide), put the strips onto baking paper and let them rise covered for 15 minutes.
Brush or sprinkle with water and sprinkle sesame seeds over. Bake in the oven for approximately 7 minutes. Cool on a cooling rack.
Serve the soup in a soup bowl with a breadstick on the side, and garnish with cress. In a small bowl on the side, serve the cauliflower puree, and then place the small fried cauliflower florets on top.