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Cauliflower cheese soup (vegetarian)
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Prep Time:
Cook Time:
40 minutes
Total Time:
40 minutes
Cheesy cauliflower soup baked till golden perfection.
Ingredients:
  • 700g cauliflower
  • 450ml milk
  • 450ml thin cream
  • 1 bay leaf
  • 50g unsalted butter
  • 350g chopped onion
  • 25g plain flour
  • 200ml vegetable liquid stock
  • 350g gruyere (or cheddar cheese or a mix of the two)
  • 1/2 tsp grated nutmeg
Instructions:
  • Cut the cauliflower into bite-sized florets, remove the outer leaves, and transfer them to a saucepan along with milk, cream, and a bay leaf. Cook gently until the cauliflower is tender. Strain the mixture, saving both the cauliflower and the flavorful liquid.
  • After wiping the pan clean, melt the butter over heat. Add the onion and cook gently for 5 minutes until it becomes just softened. Stir in the flour and cook for an additional minute. Next, pour in the stock and strained liquid, stirring to blend everything together. Let it cook for 1-2 minutes over low to medium heat until it slightly thickens.
  • Combine cauliflower and a generous amount of 300g of cheese, then delicately season with a blend of salt, pepper, and nutmeg to enhance the flavors. Refrigerate if preparing ahead of time.
  • Preheat the oven to 220°C for the perfect cooking temperature.
  • Portion the soup into 6 ovenproof bowls and generously sprinkle the remaining cheese on top. Arrange the bowls in a roasting pan and add water until it reaches halfway up the sides of the bowls. Bake for 10-15 minutes until the cheese is melted and golden brown.

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