Welcome to Nigella

Ingredients

• 1 onion chopped
• 1 garlic clove, bashed.
• 1 parmesan heel if you have it.
• 1 cauliflower chopped to pebble size
• 900 mls stock
• 50g grated cheddar
• Bay leaves (optional)
• 50mls milk or cream Nutmeg

Method

1. Saute onion with garlic til translucent and softened. Toss in cauliflower and mix with onions.
2. Add in parmesan heel and bay leaves if using Pour in stock and simmer for 10 mins.
3. The cauli is small so it'll cook to tender in no time. Leave to cool for 5 mins, remove heel and leaves and add in cheese and milk or cream (any milk is fine, even skim).
4. Blitz, taste, season with S, P and nutmeg, try to stop eating the whole pan there and then!