Rockpool's Cream Cauliflower Soup with Parmesan
  • 15g peeled fresh garlic cloves
  • 150g peeled brown onion, halved
  • 25g olive oil
  • 25g unsalted butter
  • 12g sea salt
  • Freshly ground white pepper, to taste
  • 800g cauliflower florets, roughly chopped
  • 900ml fresh chicken stock (I used vegetable stock but 900g of water with 2 tbsp TMX stock is fine too)
  • 50g single (pouring) cream
  • 15g Dijon mustard, approximately
  • 50g parmesan cheese, finely grated (approximately)
  1. Place garlic cloves and onion in TMX bowl and blitz on Speed 6 for 5 seconds.
  2. Add oil, butter, salt and pepper to TMX bowl and sauté for 3 minutes on 100C, Speed 1.
  3. Add cauliflower and cook for another 6 minutes on 100C, Speed 1 until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup).
  4. Add stock and cook for 10 minutes on 100C, Speed 1. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth.
  5. Stir in cream and half of the mustard and cheese and cook for another minute on 80C, Speed 1.
  6. If desired, add remaining mustard and cheese if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency.
Recipe by Gastromony at