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.
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!
The recipe has been converted for the Thermomix but the above link will give instructions for stove top.
- 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)
- Place garlic cloves and onion in TMX bowl and blitz on Speed 6 for 5 seconds.
- Add oil, butter, salt and pepper to TMX bowl and sauté for 3 minutes on 100C, Speed 1.
- 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).
- 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.
- Stir in cream and half of the mustard and cheese and cook for another minute on 80C, Speed 1.
- 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.