Roasted Cauliflower Veloute
1 cauliflower, small florettes, toasted, caramelized in oven
1 parsnip, peeled and chopped
½ yellow onion, chopped
1 stalk celery, chopped
1 stalk of fresh thyme picked
16 oz Nouilly Prat vermouth
1 tsp coriander seeds, toasted and ground
1 tsp fennel seeds, toasted and ground
1 bay leaf
16 oz half and half
16 oz heavy cream
salt and pepper
juice of one lemon
2 oz extra virgin olive oil
Toast cauliflower florettes in oven, season with salt, pepper and olive oil.
Remove when golden brown and set aside.
Sweat vegetables parsnip, onion, and celery until soft and transluscent.
Season vegetables with salt and pepper while cooking to help build levels of
Add toasted spices, thyme and vermouth. Reduce liquid by half.
Add cream and bring light simmer for 10 minutes.
Blend until smooth, adjust seasonings and add lemon juice prior to serving.