Cauliflower puree with chorizo and a poached egg

Cut 35g chorizo in small cubes, bring 100 ml double cream to the boil, add the chorizo, boil for a minute. Let the sausage infuse the cream for 30 min, under a lid

Cut the florets from 1/4 cauliflower and boil in salted water for 15 mins.

Drain the cauliflower, drain the cream and put in the blender to make the puree.

Roughly hack 1 heaped tablespoon of hazelnuts, do the same with pistachios and roast them briefly in a dry pan

Diagonally slice a spring onion

Cut another 50g chorizo into small cubes, softly fry them in a dry pan to get out the fat

Poach 2 eggs

Start plating with the cauliflower puree, put the poached eggs on top. 

Sprinkle the nuts and onion over it, season with pepper and salt and finish with the red chorizo-oil

(here Myriam Minne's original recipe in Flemish)