Cauliflower cream soup

1. Place the cauliflower florets in a saucepan and cover with water. Cook for 15 to 20 minutes.

2. In a saucepan, boil 20 cl of milk.

3. In a bowl, whisk the egg yolks with 60 g of hazelnut powder 40 cl of milk. Stir in the flour.

4. While whisking, pour gradually this mixture into the hot milk.

5. Put the mixture back into the pan and cook until it thickens, stirring constantly, until a texture close to a custard.

6.  Pour the cream into the bowl of the food processor, add the remaining hazelnut powder, the cooked and drained cauliflower. Blend finely. Season with salt. Serve warm or chilled.

Photo credit: Sucré Salé