French Flair COOKING
CAULIFLOWER & ALMOND
SERVES 4-6
1 large cauliflower
75 g (2½ oz) butter
1 onion
50 g (1¾ oz) flaked almonds, toasted
800 ml (28 fl oz) chicken or vegetable stock
570 ml (20 fl oz) full cream milk
salt and freshly ground pepper, to season
Chop the cauliflower florets, discarding the main stalk. Fry the onion in butter in a frying pan over medium heat until soft. Add the cauliflower to the onion and toss quickly in the
