Preparation
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1.
In a large sauce pan add cauliflower florets, milk, 500 ml water, mustard and Vegeta Gourmet stock. Cook on low heat for about 20 minutes or until the cauliflower softens.
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2.
Season with salt and pepper and continue cooking for additional couple of minutes. Set aside for 5-10 minutes, letting it cool.
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3.
Using a hand held blender blend finely.
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4.
Return the saucepan to medium heat, stir in cream and cook for a couple of minutes.
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5.
Drizzle with olive oil and top with Camembert cheese.
Serving
Serve garnished with cauliflower florets and freshly crushed or ground hazelnuts.
Tip
Add 2-3 tablespoons of lemon juice to the bowl just before serving. Cauliflower can be kept in the fridge, wrapped in paper or plastic bag for around 3-5 days. Store it with stem down to avoid moisture.
