1 cauliflower
500ml milk
500ml double cream
Seasoning
Rapeseed oil

Salt and pepper

1. Using a knife, remove the outside green leaves from the cauliflower and discard.
2. Cut 4 florets from the cauliflower and place on a baking tray, drizzle with cold rapeseed oil and season.
3. Roast the cauliflower for 15 minutes until golden and caramelised.
4. Roughly slice up the rest of the cauliflower, including the stalk, and place in a saucepan. Cover with the milk and cream. It’s important the milk and cream cover all the cauliflower, enabling it to poach nicely.
5. Cover with baking paper and poach on a medium heat for 20 minutes. Stir occasionally, ensuring the cream and milk do not catch on the bottom of the pan.
6. After 20 minutes check to see if the cauliflower is completely soft. Using a slotted spoon, pull out the cauliflower and place in a blender.
7. Blend adding the poaching liquid little by little, as you don’t want to add too much making it too thin. It ought to be quite a thick, sumptuous soup.
8. Season with salt and pepper to taste.

Top Tip: We use this same method for a delicious celeriac and apple soup. Follow the same method and replace the cauliflower with half a celeriac, with the skin removed and diced, along with the flesh of two Bramley apples.