Ingredients
- 1 large cauliflower (about 1.3kg)
- Extra virgin olive oil
- 1/2 tsp fresh grated nutmeg
- 1 shallot, chopped
- 1 garlic clove, chopped
- 750ml vegetable stock
- 1 tsp dried thyme
- 1 tbsp white balsamic vinegar
- 50g bread, torn into 2.5cm pieces
- 60g hazelnuts, toasted and chopped
- Fresh thyme leaves
- Shaved parmesan (optional)
- Salt and black pepper
Method
- Preheat the oven to 220C/450F/gas mark 8.
- Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle with fresh nutmeg and a hefty pinch of salt and pepper, and toss everything to coat.
- Bake for 35-45 minutes, tossing halfway through, until the florets are fully roasted and you see a good amount of brown edges. Remove and cool.
- While the cauliflower roasts, start the broth. Heat 2 tsps of oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften.
- Add the stock, thyme and vinegar and warm through.
- When the cauliflower is cool to touch, add it to the broth and blend until smooth. Season to taste. Return to the pan to keep warm.
- For the croutons, heat 1 tsp oil in a small pan, add the torn bread and a pinch of ground pepper and stir for 5-8 minutes, until crisp with browned edges.
- Serve each portion with a few croutons, chopped hazelnuts, a pinch of fresh thyme leaves and some shaved parmesan, if using.