Who knew cauliflower, hazelnuts and sage would make such an utterly brilliant combination! Phoebe Wood’s recipes are simply wonderful and this is no exception. I had to remove the cream for my family (my husband can’t have dairy but butter is not so bad because of the high fat content luckily, so it can add some flavour) and it still came out deliciously creamy.
If you like to make it fully vegan just replace the butter with oil and use vegetable stock.
