It’s finally winter in Sydney. If you missed our treacherous weather last weekend, check out Fairfax for some pictures. The swell at Bondi was massive, but the wind was frightening. We went to have a look on Friday and aside from getting masses of sand in my eyes, I thought I was going to fly away in the wind. I’m not a cold weather person, however, the silver lining to cold weather is soups and dishes filled with cream and fat cuddling with romantic movie and a bottle of red.

This dish is an excellent winter entree if you want to impress your beloved, especially if you’re away somewhere in a tiny cabin with a log fire - the smell of this dish is sensual. You could follow it by another dish with strong aromatic tendencies, roast chicken.

Ingredients
Small head cauliflower, roughly cut
2.5 L stock (I used chicken, but veg or beef will do)
2 shallots (or spring onions), heads cut in half
3 large cloves garlic, crushed
100gm soft blue cheese

Method
Bring stock to boil with shallots and garlic. Add cauliflower and boil for 10 mins, then turn down to simmer for 40 mins. Strain half of the liquid out and put aside. Blend the remainder of the mixture together. Taste and add salt and pepper. Add cheese (I’m not a blue cheese lover so I add a bit at a time to make sure it’s not too overpowering) and continue to blend. Taste again. You might need more salt and pepper, or maybe more cheese. If you find your blend is bit too much like baby food, add some more of the stock that you set aside and blend.

That’s it. I don’t think you need any cream as the soft cheese is creamy enough.

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