Ingredients
- 1 head cauliflower florets (cut into)
- 1 salt pepper
- 950 ml vegetable stock
- 16 gr flour
- 14 gr butter
In large pot heat butter. Whisk in flower. Slowly pour in vegetable stock and continue whisking. Add cauliflower, and cook until tender. Puree in blender. Season with salt and pepper. Serve hot
