Cauliflower-ricotta spread

An alternative, nutritious spread in every sense of the word!

1 small cauliflower head, broken into florets

250ml vegetable or chicken stock, a cube will do

150g ricotta cheese

juice of half a lemon; add half of the half and taste before adding more!

salt, pepper, smoked paprika

Pour the stock into a small saucepan, add the florets and bring the liquid to a simmer.

Cook the florets until tender.

Remove the cooked cauliflower from the stock but keep the liquid for now.

Add the cauliflower, ricotta, lemon juice, salt, pepper and a pinch of smoked paprika to a blender.

Add about 50ml of the stock to the blender and blitz the ingredients together until it has a creamy consistency. Add some more stock if you need it.

Taste the mixture and adjust the seasoning and the amount of smoked paprika to your taste.

Makes about 375ml of nutrient packed cauliflower spread.