A quick note on cauliflower
Approximately twice a year I get an overwhelming desire to eat cauliflower. I eat it way more often than that, but sometimes nothing else will do. Maybe a soup, perhaps a curry and occasionally a salad of some sort. This happened the other night – I was irresistibly drawn to a fine specimen at Borough Market on my way home from work and turned it into this lovely cauliflower and almond soup. The other Battenburgs don’t share this particular passion, so the rest is in the freezer for this week’s work nights. It’s a quick one:
Dry fry 40g ground almonds over a low to medium heat, stirring constantly, until they start to colour, then set aside.
Heat a tbsp of olive oil in a saucepan and add one onion and one stick of celery, both finely chopped. Cook gently for about 10 minutes, until soft.
Add 500ml vegetable or chicken stock and the ground almonds, and bring to the boil. Add a medium cauliflower, cut into florets, and cook for a further five minutes.
Blend until smooth. Return to the pan, add 140ml milk, season to taste and re-heat gently.
Serve with a light grating of nutmeg and some toasted flaked almonds. Let the rest of the family fend for themselves for once!