This recipe is dairy and gluten-free, and I have also included a vegan option. It serves 4, and the cooking and preparation time is 40-45 minutes.

Ingredients

• ‌1 whole medium cauliflower
• Olive oil salt and pepper
• 2 shallots finely chopped
• 1 clove garlic
• 1 stock cube – vegetable or chicken – or fresh stock
• 5-700 ml boiling water

‌Method

• Preheat the oven to 175°C
• ‌Take the cauliflower and cut it into quarters through the stalk,
• Now break it up into small florets
• Chop the stalks and leaves roughly and add to a large bowl
• Add 3-4 tablespoons olive oil, a large pinch of salt and a few grinds of black pepper
• Mix this thoroughly so that the cauliflower is coated in oil
• ‌Now put it in a roasting tin and spread it out.
• Place the tin in the oven for 20-25 minutes, it will be ready when the cauliflower is soft to a knife when you prod it through the stalk.

• ‌While the cauliflower is cooking finely chop the shallots and garlic.
• Always crush the garlic before chopping as it releases the allicin which is very beneficial to your health.
• ‌Put 2 tablespoons olive oil into a large saucepan and add the shallot and garlic with a pinch of salt.
• Fry this on a medium heat until it is soft and beginning to shrink, then turn off the heat.
• ‌Now to the stock. Pour 500 ml of boiled water onto a stock cube preferably into a measuring jug so that you can both stir and pour it.
• If using fresh stock you can simply add it when the cauliflower is ready.
• ‌Once the cauliflower is ready, add it to the saucepan with the shallots and garlic and stir well.
• Now add your 500ml of stock and bring it to the boil.
• ‌Now you will need to transfer the mixture to a liquidiser and liquidise until smooth.
• Add a little water if the mixture is too thick (after all cauliflowers vary somewhat in size) and season with salt and pepper to taste.
• ‌If you want to make it look pretty garnish with a little fresh parsley.