Cauliflower Bowl with Roasted Bread

Serves for 6

Ingredients: 110 ml Morgenster Extra Virgin Olive Oil, 1 tbsp. butter, 1.25 kg cauliflower, 3 leeks, 3 cloves garlic, 1.5 l chicken stock, 1 bouquet garni (with sage, thyme and 2 bay leaves), salt and white pepper, 2 shallots, 2 tsp. fresh sage

To serve: 6 slices of rustic bread, 150 g blue cheese (room temperature).

Cut the cauliflower into florets, clean and wash. Heat 50 ml olive oil and butter in a pot and toss 1 kilogram of the cauliflower florets in it. In the meantime, dice the leeks and rinse well and peel and finely chop the garlic. Add both to the pot together with the bouquet garni and the chicken stock and cook everything over a medium heat until the vegetables are soft. The bouquet garni can then be removed and discarded. Now puree the soup until it has a nice creamy consistency. Season with salt and pepper and keep warm.

Peel and finely chop the shallots. Heat 40 ml olive oil in a pan, sauté the shallots and add the fresh sage. Finely chop the remaining cauliflower florets, add to the pan, fry until crisp and season.

Toast the bread slices on both sides in a frying pan or in the preheated oven, spread with the remaining olive oil and the blue cheese. Pour the soup into bowls, add some of the crispy cauliflower pieces as a garnish and serve with the toasted bread.

Our wine and olive oil recommendation

Morgenster Extra Virgin Olive Oil is best for frying and finishing the toasted bread. It is aromatic and full-bodied and, thanks to its lovely herbal notes and spicy nuances, ideal for preparing the vegetables for the soup and adding the finishing touch to the slices of bread. As a wine accompaniment to serve, we recommend the Morgenster Sauvignon Blanc 2021. The balanced white wine with its pleasant acidity is a wonderful food companion and the green aromas that the wine displays alongside its fruity notes harmonise well with the creamy cauliflower soup.

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