olive oil
1tbs butter
1 large cauliflower cut into florets
3-4 tbs grated Parmesan
1tsp curry powder
1tsp chopped fresh thyme
1 slightly crushed garlic clove
2-4 slices stale artisan type bread
finely sliced onion
1celery stalk
800ml fresh chicken stock
1 lemon
1small pot cream
Some fresh thyme sprigs
Salt pepper
Preheat your oven 220c . Mix you florets with the curry powder 1tbs of Parmesan and the thyme in a roasting tin add the garlic clove and throw into an oven tray, drizzle with 2 tbs olive oil season and roast for 15 mins or so turning occasionally until slightly charred round edges. Meanwhile roughly chop the bread into chunks drizzle with 2tbs olive oil mix with 1 tbs Parmesan season well and set in oven for 8 mins until crisp and golden, set aside. In a casserole fry the onion and celery in the butter with a dash of olive oil . Remove the cauliflower from the oven squeeze out the garlic clove and add to the casserole pan keeping a couple of florets back for garnish. Pour in the stock and simmer til everything cooked through then blend smooth. Pour in a little cream, a good squeeze of lemon salt and pepper- taste and adjust to your preference . Serve with a dollop of cream, scattered with the croutons and thyme sprigs.
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