Rockpool’s Cream of Cauliflower Soup with Parmesan

Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. I’m guessing this vege is pretty susceptible to insect infestation (who hasn’t bought a cauliflower that wasn’t home to those tiny bugs) so an edible crop gets pretty pricey.

Cream of Cauliflower Soup with Parmesan

It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. Now that is a bargain worthy of Dawn French swooning over! Best of all, I didn’t feel too bad about wanting to make a soup out of cauliflower given the low price. Of course, I made sure I used a recipe worthy of my precious cauli, regardless of how cheap it was :)

I stumbled across this Rockpool recipe for Cream of Cauliflower and Parmesan Soup on the net and it sounded delicious. It appears to be a soup that is served to the fortunate folk who travel Business on Qantas. I’m not about to get that sort of upgrade any time soon but I consoled myself with a bowl of this lovely creamy soup and some homemade rolls. Bring on winter!

Cream of Cauliflower Soup with Parmesan

The recipe has been converted for the Thermomix but the above link will give instructions for stove top.

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.




  1. Megan

    May 28, 2012 at 1:24 pm

    I am totally making this this week!
    $7 cauli or not !

    • Monica

      May 28, 2012 at 1:30 pm

      Do. It. :)) Don’t be shy with the cheese and mustard either :D

      • Megan

        May 30, 2012 at 11:27 am

        I am never shy with cheese or mustard!
        The cauli has been purchased

    • Luana

      May 9, 2015 at 3:09 pm

      3 years on and I’m making this today.
      Cauli’s were $1.20ea @ Coles this morning.

      • Moni

        May 14, 2015 at 12:50 pm

        Great! Thanks for visiting. That’s some cheap cauliflower!

  2. Nic@diningwithastud

    June 1, 2012 at 9:53 am

    Ok this is on my to do list this weekend! Surprisingly less fat than I expected for a restaurant soup. Looks delish :D

    • Monica

      June 1, 2012 at 11:58 am

      Yes! You can control the amount of cream/butter you use which is good. I find cauliflower doesn’t need so much propping up with cream anyway :)

  3. Meg

    August 12, 2012 at 8:19 pm

    Have made this delicious recipe before owning TMX and loved it! Looking forward to trying it in my new toy now, thanks for the conversion! :)

    • Monica

      August 13, 2012 at 1:43 pm

      You’re welcome! You gotta love how super easy soup making becomes with a TMX :D

  4. Ulli

    October 15, 2012 at 5:13 pm

    How don earth do you brown the cauliflower in the thermomix. I doubled the time and had it on the highest heat and it still did not happen. If anyone could help I would greatly appreciate it. I am new to the thermomix and think I might not know all the tricks yet.

    • Monica

      October 16, 2012 at 10:30 am

      Good question and you’re certainly not the only Thermomix user out there who has wondered I am sure. The TMX does lend itself to a more ‘wet’ cooking method rather than a dry one as steam gets trapped within the bowl. One thing you can try is to get your oil for sauteeing heated up before adding ingredients so perhaps add your oil and heat on Soft for 1 minute on 100C before adding things. Also make sure you have patted your ingredients down with paper towels to remove as much moisture as possible. At the end of the day, this soup tastes great even if the cauliflower doesn’t get really browned.

  5. Marie

    January 19, 2013 at 6:08 pm

    yummy just made this and it was so simple my first recipe in my new machine!

    • Monica

      January 21, 2013 at 1:19 pm

      Great! There are so many great things to try on the TMX. Have fun! :)

  6. Pingback: Rockpool cauliflower and parmesan soup | ChooTheFat's Thermomix Adventures

  7. Jack

    March 9, 2014 at 2:43 pm

    Will try tonite. Thx Monica

    • Moni

      March 13, 2014 at 12:11 pm

      Hope it worked out nicely for you. Wish it was soup weather here! :)

  8. livoz

    May 27, 2014 at 3:29 pm

    Wow thanks for a great recipe! I don’t own a Thermie (yet) however went to a Thermomix class last week and they made Cauliflower soup which I thought was pretty good.

    I don’t even like Cauliflower however I had one which had started to oxidise so I thought I’d give this a go. Well you could knock me over with a feather!! This is so yummy, and I can’t wait to have it as an entry to dinner tonight :)

    • Moni

      June 5, 2014 at 1:59 pm

      Hello :) Thanks for visiting. I think a lot of people are put off by plain cauliflower but when it’s made into a soup, it’s magic :) I made a batch last night and it turned out very creamy even without much actual cream :D

  9. Jace

    June 15, 2014 at 3:31 pm

    Any chance I could get the original recipe for this please? The rockpool website seem to have taken it down in the last month. I’d really appreciate your help with this.

  10. Monnie

    September 9, 2014 at 6:38 pm

    This was glorious!!! Yum! Had to add some broccoli as didn’t have enough cauliflower…still sensational! Thanks for a great recipe!

  11. Joy Trainor

    October 21, 2014 at 9:14 am

    just made this for lunch as it is 11dgs here in the Highlands today and it was beautiful.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

To Top