You will need :
– 1 large cauliflower (or 2 small cauliflowers)
– 1 vegetable stock cube – 1 tsp dijon mustard
– 500ml milk – olive oil, nutmeg
– 225g camembert, cubed – 100-150ml single cream
Reserve a few florets for a garnish and then put the remaining cauliflower, stock cube, mustard and milk in a pan with 500ml water. Simmer for 20 minutes and season before liquidising until smooth.
Rewarm and add the cream before dividing into bowls. Finish with the cheese, remaining florets, drizzled oil and nutmeg.