Ingredients
The following ingredients have 10 Servings
- 1 tbsp olive oil
- 2 large onions (peeled and chopped)
- 3 regular heads of cauliflower (outer leaves discard, chopped into small florets)
- 5 cups (1200ml) hot vegetable or chicken stock (- either homemade or use 3-4 stock cubes with water. Use bouillon for gluten free)
- 3/4 tsp garlic salt
- 250 g mature/strong cheddar cheese
- 2/3 cup (180ml) double/heavy cream
- Salt and pepper to taste
Instruction
- Heat the olive oil in a large pan, and fry the onion gently for 4-5 minutes until it starts to go translucent. Add in the cauliflower, stock and garlic salt. Bring to the boil and simmer for 15 minutes.
- After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until he cheese has melted. Season with salt and pepper.
- Serve with a sprinkling of cheese and black pepper and a few chives if you wish.
