2 tbsp butter
1 small onion – chopped
1/2 cup rindless bacon – finely diced
1 large cauliflower – florets
100ml dry white wine
1.5 litres chicken stock (or beef)
In a large saucepan, melt butter. Add onions and bacon and fry gently until the onions are soft.
Add the cauliflower and wine, stir and let it bubble a bit.
Add the stock and a cup of water and bring to the boil.
Simmer until the cauliflower is soft.
Munch with a stick blender.
Season with salt and pepper to taste.
This recipes is based on one that was in the Cuisine magazine recently.
It is delicious!