Ingredients

The following ingredients have 4 Servings
  • 1 head Cauliflower
  • 3 Garlic clove
  • 2 tbsp Olive oil
  • 3 Shallots (peeled and diced)
  • 2 Celery (chopped)
  • 1 pinch Sea salt and black pepper
  • 2 tbsp Fresh thyme (chopped)
  • 750 ml Vegetable stock
  • 375 ml Whole milk ((any milk, but we used skimmed in this))

Instruction

  • Cut the cauliflower in to chunks and put in a large baking pan with the garlic cloves (still in skin). Drizzle with olive oil, season with salt and pepper and mix well. Put in a preheated oven at 190°C/375°F/Gas 5 for 30-35 minutes until the cauliflower starts to get crispy.
  • Once the cauliflower florets are cooked, add a little oil to a large saucepan and add the shallots and celery and gently cook for 3 minutes over a medium heat.
  • Add the cauliflower and squeeze the garlic out of the skin into the pan. Pour in the vegetable stock and add the thyme.
  • Stir well and simmer for 15 minutes.
  • Add the milk to the pan and then using a stick blender, blend until smooth. If it is still a little thick, add a little more stock.