Recipe for Creamy Cauliflower Soup, Bacon, Grilled Cauliflower Florets, Toasted Hazelnuts, and Watercress Sprouts.

Start by preparing the soup: Wash the cauliflower and cut it roughly into small pieces. Peel the shallots and cut them into quarters. In a large pot over medium heat, heat the oil. Sauté the shallots for 2 minutes, then add the cauliflower and sauté for another 5 minutes. Pour in the water and milk, season with salt and pepper. Cover and simmer for 15 minutes at a gentle boil. Blend to achieve a smooth consistency.

Cut the remaining cauliflower into small florets. Cut the bacon into thin slices and wash the watercress.

In a large skillet, toast the hazelnuts for 5 minutes over high heat, then set aside.

Pour the oil into the pan and grill the strips of bacon and the cauliflower florets. Let them grill for 5 minutes over high heat.

To finish, serve the soup and place the roasted cauliflower and bacon mixture on top. Sprinkle with hazelnuts and add a handful of watercress.