Cauliflower soup with egg yolk and buckwheat

Serves 6 Starters and mains

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Method

Preheat the oven to 230C/210C F/Gas 8.

Divide the cauliflower into florets, reserving the stalk. Weigh out 500g of the florets and set aside for the soup.
Put the rest on a baking tray, drizzle with the oil, season with salt and pepper and roast for 12 minutes until browned but still firm, then set aside.

Meanwhile, peel the outside of the stalk, then dice the tender core into regular, approx. 3mm cubes. Season with the rice vinegar, garlic oil, sugar and a pinch of salt. Mix together and leave to stand for 20 minutes.

For the soup, melt the butter in a medium pan over a low- medium heat. Add the reserved cauliflower florets and a good pinch of salt. Cook for around 10 minutes until golden brown.

Pour in the goats’ milk (you may need to add a little more of it, or a splash of water if the cauliflower is not covered), then reduce the heat to low. Cook for 35 minutes or until the florets are very soft and the milk is well reduced.

Transfer to a blender and add the sesame oil and a few drops of rice vinegar. Blend at maximum speed for 2 minutes, then taste and season with more salt if necessary.

Divide the warm cauliflower soup among six warmed bowls.

Crack the eggs into another bowl and separate the yolks, carefully using your fingers to remove any strands of egg white attached. Place a yolk in the centre of each bowl of soup and season with a pinch of salt.

Garnish all around with the roasted cauliflower florets and marinated diced stalk. Sprinkle the toasted buckwheat, lemon thyme and some freshly ground black pepper over to serve.