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The Silver Spoon, Phaidon Press

Serves 4


• 2 1/4 pound cauliflower, cut into flowerets
• 1 teaspoon all-purpose flour
• 9 ounces strong Gorgonzola cheese, diced
• scant 1/2 cup milk
• 2 tablespoons butter, softened
• 2 tablespoons brandy
• 1 tablespoon cumin seeds
• salt and pepper


Put the cauliflower in a pan, add cold water, the flour and a pinch of salt and bring to a boil, then simmer for 15 minutes until just tender.

Drain and place on a warm serving dish.

Meanwhile, put the Gorgonzola, milk, butter and brandy in a blender, add salt and pepper to taste and process until smooth and combined.

Spoon the mixture over the cauliflower, sprinkle with the cumin and serve immediately.



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