½ tbsp olive oil, plus a drizzle to serve
1 large onion, finely chopped
1 large cauliflower (about 600 g /1lb 5oz), cut into florets
250 ml milk
850 ml vegetable stock
150 ml double cream
200 g pack vacuum-packed chestnuts, roughly chopped
25 g grated Parmesan, to serve
- Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
- Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.