SERVES 4
700g trimmed cauliflower florets
2 tbsp good olive oil
2 large banana shallots peeled and finely chopped
½ trimmed celery heart thinly sliced then chopped
2 garlic cloves peeled and finely chopped
150ml dry vermouth
about 300ml chicken or vegetable stock see method
1 x 250g packet cooked ready-to-eat puy lentils
sea salt and black pepper
freshly grated nutmeg
10g unsalted butter
50g freshly grated parmesan
about 100g watercress coarsely chopped
a large handful coarsely chopped flat-leaf parsley
TO SERVE
extra parsley
extra parmesan
olive oil for drizzling
● Whiz the cauliflower in batches in a food processor to finely chop to about the size of rice grains. Heat the olive oil in a large saucepan over a medium heat and fry the shallots and celery for several minutes until glossy and softened. Stir in the garlic and fry a minute longer, then add the cauliflower and stir-fry for another 3 minutes. Add the vermouth, turn up the heat and cook until it evaporates.
● Add the stock, bring to the boil and simmer over a low heat for 3-5 minutes until the cauliflower is tender, then stir in the lentils to heat through. Season with salt, pepper and nutmeg. Stir in the butter, parmesan, watercress and parsley. You can add a little more stock if you want it to be soupier. Serve in shallow bowls scattered with more parsley and parmesan and a drizzle of oil.