INGREDIENTS
For the cauliflower soup:
1 medium cauliflower
½ bunch broccoli, stems only
Extra virgin olive oil
1 yellow onion
2 cloves garlic
2 medium potatoes
500ml (17½ fl oz) vegetable stock
500ml (17½ fl oz) water
4 tbsp cream
Salt to taste
Cayenne pepper to taste
60g (2 oz) Gorgonzola cheese
For the Welsh rarebit:
325g (11½ oz) mature cheddar cheese, diced
125ml (4½ fl oz) milk
25g (1 oz) flour
25g (1 oz) breadcrumbs
3 tsp English mustard
3 tsp Worcestershire sauce
1 egg
2 egg yolks
2 slices baguette, cut on an angle
Recipe continues
METHOD
For the soup:
Heat the oven to 175°C / 340ºF / gas mark 3½.
Divide the cauliflower into florets, and put in an ovenproof pan, add the broccoli. Drizzle with some olive oil and toss to coat.
Cut the onion into wedges, and wrap in a bit of foil with the cloves of garlic. Put the foil packet in the same pan as the cauliflower, and bake for about 30-45 minutes or until the cauliflower is soft.
Move the cauliflower and broccoli to a large pot, setting aside half a dozen florets of cauliflower for the rarebit, remove the garlic from the foil packet and then add the onion to the pot. Dice the potatoes and add them.
Cover with stock and water, and let simmer on medium heat until the potatoes are completely soft (about 20-30 minutes).
Use a handheld blender to mix the soup until smooth. Add cream, crumble in the Gorgonzola and season with salt and cayenne pepper. Serve with the Welsh rarebit.
For the Welsh rarebit:
In a saucepan melt the cheddar in the milk, making sure not to let the milk boil. Once melted, add the flour, breadcrumbs, mustard and Worcestershire sauce and keep stirring until well mixed. Set aside to cool completely.
Once cool place in a blender add the eggs and blend, refrigerate for 4 hours.
Toast the bread lightly and spoon over the cheese mixture, adding the remaining roast cauliflower, place under a hot grill until golden brown and bubbling. Serve immediately.