NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- cauliflower1/2 piece
- butter, 55 g2 oz
- onion, chopped1/2 piece
- carrot, chopped1/2 piece
- celery, chopped1/2 stalk
- bacon, chopped
- white stock
- tomato purée2 tbsp
- sage
- parsley
- parmesan cheese, grated
- salt
- pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Blanch the cauliflower, then break into small bunches.
Melt the butter in a pot, then add the chopped onion, carrot, celery, and bacon. Fry until softened.
Add white stock and boil for a few minutes. Strain the stock to remove the solids.
Mix the tomato purée into the stock, then bring to a boil.
Mix in the cauliflower, sage, and parsley. Bring to a boil.
Mix in grated parmesan and pepper.
Serve with additional grated parmesan.
