This is a side dish that has a multitude of uses. Thicken a vegetable soup, use as a base for seared scallops and a few ‘shards’ of fried pancetta, or as in this case, part of a rich halibut dish, served with a dollop of puree and a saffron cream sauce, dotted with diced cherry tomatoes.
You only need a large tablespoon per person, but you may as well cook a whole cauliflower and freeze what you don’t use for another time.
1 cauliflower, broken into florets
good knob of butter
4 tbs of grated parmesan
2 tbs of grated gruyere
6 tbs of creme fraiche
squeeze of lemon juice
Cook the cauliflower in boiling water till soft. There is no need to salt the water as the cheeses are salty enough.
Drain and keep two tbs of water. Place the cauliflower in a blender with the water, add all the other ingredients and simply wiz till very smooth.