INGREDIENTS
50 milliliters
olive oil, plus extra to serve
50
gm butter, coarsely chopped
1
onion, finely chopped
2
garlic cloves, thinly sliced
1
large Desiree potato, finely chopped
1 kg
cauliflower, trimmed into small florets
1 3/4 l
chicken stock
100
gm grated Gruyère
250 milliliters
milk
30
gm butter, melted
30 milliliters
olive oil
2 tbsp
Dijon mustard
2 tbsp
grated Gruyère
100
gm day-old sourdough, coarsely torn