Cauliflower ‘ere

 

Buying fruit and veg in France is a joy, everything is fresh and more often than not local. What’s on offer is seasonal and therefore our meals are dictated at times by what we can get rather than what we might want.

Today’s meal was leftover shepherds pie and I wanted some veg to go with it. We went to our favourite supermarket and we were greeted by an amazing display of cauliflowers; huge, firm and a great colour. When I got it home and started preparing it, the amount of outer leaves was huge. Normally I’d just throw them in the bin but there were so many and they were so fresh I decided to google what I could do with such a large number.

A cauliflower soup was what leapt out at me, as a big soup eater on my 5:2 diet I thought I’d give it a whirl. As with most soups it was a simple recipe;

Cauliflower leaves minus the stringy central core

Vegetable stock to cover

3-4 small potatoes

A garlic clove

Pinch of cayenne pepper

25g (or to taste) hard strong cheese such as Parmesan or Pecorino

Salt & pepper to taste

Lemon juice if needed

Method:

Put cauliflower leaves and potatoes in a large saucepan and cover with the stock. Bring to boil then simmer for 20 minutes. Add garlic and cayenne pepper. Whizz with stick blender till smooth. Add remaining ingredients to taste. Reheat briefly and serve.

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