| 1 large cauliflower |
cut into medium florets |
bring to boil, simmer partially covered 15 minutes or until soft |
blend with a stick blender until velvety smooth; chill until needed |
| 1.2 litres stock |
|
| fresh grated nutmeg |
|
| 100g ground almonds |
|
| salt |
Reheat soup until bubbling; add salt to taste and lemon juice. Garnish with fresh herbs and chilli+almond oil |
| 1 lemon's juice |
| chilli and almond oil |
| 50ml olive oil |
|
fry in a small frying pan on low heat, stirring frequently, 3–4 minutes or until almonds are golden brown |
Leave at least one day |
| 80g flaked almonds |
| 1 teaspoon chilli flakes |
|
add, stir, turn off heat |
| caper twists |
| 400g puff pastry |
rolled to a rectangle just under 2mm thick |
Spread half the pastry with mustard, then scatter with capers and parsley. Fold the other half over, press down at the edges, and roll out to 1/3 larger. |
Cut into 1cm strips, and gently twist each strip several times. Place on lined baking sheet. |
Cook in hot oven (200°C fan-assist) 15 minutes until golden brown and crisp |
| 2 teaspoons Dijon mustard |
|
| 3 teaspoons capers |
finely chopped |
| big handful parsley |
finely chopped |