INGREDIENTS
1 serving
coarse salt and coarse pepper
45 gs
butter
1 tbsp
olive oil
2 small heads
cauliflower
3 sticks
celery and leafy tops from the heart of stalk
1 medium
onion
2 tbsps
thyme leaves
2 tbsps
flour
1 1/10 Ls
chicken stock
250 mls
single cream
1 serving
hot sauce