Cauliflower never had it so good. This is a fabulous starter for an evening meal or serve in espresso cups or shot glasses as an amuse-bouche. Recipe: Tania Lawrence  INGREDIENTS  ¼ head of cauliflower, in florets 2 cups vegetable stock 2 bay leaves 1 tablespoon butter 1 tablespoon flour 250ml cream 30g grated parmesan salt … Continue reading Recipe: Cauliflower and truffle soup