What you'll need:
50g olive oil
50g butter
2 garlic cloves
1 onion, diced
800g cauliflower, cut into small florets
900ml chicken stock
1/4 cup cream
1/3 cup grated cheese (the type is up to your preference, parmesan can be nice and sharp or you could add gouda for a softer flavour)
What to do:
Heat oil and butter in a heavy based pan; add garlic, onion and season well with salt and pepper. Sauté for 10 minutes.
Add the cauliflower and sweat over low heat for 10 minutes or until florets are soft. Ensure they are lightly browned as this is what creates the delicious flavour.
Add stock and bring to the boil. Reduce heat and simmer covered for about 15 minutes or until the cauliflower is very soft.
Remove from heat and process soup until very smooth. Return to the pan over low heat and add the cream and cheese. Serve with some extra cheese and a drizzle of cream.
Serves 6.
Photo by Krissie