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.
Season with salt and pepper and continue cooking for additional couple of minutes. Set aside for 5-10 minutes, letting it cool.
Using a hand held blender blend finely.
Return the saucepan to medium heat, stir in cream and cook for a couple of minutes.
Drizzle with olive oil and top with Camembert cheese.
Serve garnished with cauliflower florets and freshly crushed or ground hazelnuts.
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.