Preparation time: 5 minutes
Cooking time: 45 minutes
- 1 cauliflower
- Vegetable stock (optional)
- Olive oil
- 100ml milk
- 70g butter
- 1 tablespoon vadouvan curry paste
- 50g chocolate, grated
- Salt, pepper
1Cut the cauliflower into florets, keeping about a quarter of the florets for garnish. Cook the rest in boiling water or vegetable stock, or steam them.
2Cut the cauliflower reserved for garnish into tiny florets and drizzle with oil. Spread out in a single layer on a baking sheet lined with aluminium foil or a silicon liner and roast for 15-20 minutes.
3Blend the cooked cauliflower in a food processor and thin with the milk to the required consistency. Pour into a saucepan, season with salt and pepper, and add the butter, stirring until it has melted.
4Remove the roasted cauliflower from the oven and toss with the curry paste. Season with salt.
5Pour the soup into a serving bowl, scatter over the vadouvan-roasted cauliflower florets, and finish with grated chocolate.
6Enjoy with Morgon Côte du Py or medium-dry Vouvray.
IMAGE © DEIRDRE ROONEY
First printed in our sister publication France Today
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