Ingredients

The following ingredients have 4 Servings
  • 1 kg (2lbs) cauliflower
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced )
  • 2 large potatoes (peeled and diced )
  • ½ tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 3 cups stock/broth
  • 2 cups milk
  • 1 cup cream
  • 1-2 tsp lemon juice
  • ½ cup Parmesan cheese (grated )
  • ¾ cup Mature / sharp cheddar cheese (grated )
  • salt and pepper (to taste )

Instruction

  • Preheat the oven to 220°C/430°F.
  • Combine the cauliflower, olive oil and salt on a large sheetpan. Place in the oven and roast for 30-40 minutes until golden brown and soft.
  • Saute the onion and garlic in two tablespoons of butter or oil until soft and translucent.
  • Add the potatoes and cook for another 10 minutes, stirring regularly.
  • Add the herbs and spices and stir to combine.
  • Pour in the milk and stock, season to taste and simmer until the potato is soft.
  • Add the roasted cauliflower and cream and cook for another 10 minutes.
  • Blend the soup until smooth then add the cheese. Stir until melted.
  • Season with lemon, salt and pepper then serve.