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.
- 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
- 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.