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4–6
Easy
By Peter Gordon
Published 2007
This soup is very earthy in its flavours, with the saffron also adding a lovely hue to it and the croutons providing texture. By frying the cauliflower, as opposed to the more usual steaming or boiling, you get totally unexpected characteristics from the vegetable – it becomes sweet, mild and crunchy.
Remove the thick stalks from the cauliflower and roughly chop the florets into pieces. Heat a large pot, add half the butter and let it cook to a light nut-brown. Add