I grew my own cauliflowers this year (yey me!), but had no idea what to do with them once they were ready. I don’t really cook cauliflower, even though it’s a vegetable I don’t not like, so looked to my many, many, many cookbooks for inspiration.
I found a recipe for cauliflower soup in a toddler’s cookbook, but it looked a bit bland, so I decided to add my own touches to make it more appealing for the whole family. Tiny has scoffed it down, so it must be alright!
Cauliflower and Blue Cheese Soup – serves 4-6
2T olive oil or butter
1 onion, roughly chopped
1 clove garlic, crushed
1 large potato, peeled and cubed
approx. 1kg cauliflower, trimmed and roughly chopped
approx. 750ml stock (I used vegetable, but chicken would also be nice)
1 bay leaf
salt and freshly ground black pepper
1/2 – 1 c cream
blue cheese, crumbled (I reserved some for garnish)
Heat the oil or butter in a large pan, over a medium heat.
Add onion, garlic and potato; reduce heat to low, cover, and sweat vegetables for 5-10 minutes until softened.
Add cauliflower and bay leaf to the pan and stir well.
Pour in enough stock to barely cover the vegetables; increase heat and bring to the boil.
Cover and simmer for 15 minutes, or until cauliflower and potato are tender.
Remove from heat and puree until smooth.
Add cream and crumbled blue cheese to taste. Heat slowly until cream has been incorporated and cheese has started to melt.
Season well with salt and plenty of black pepper and serve with extra blue cheese crumbled on top if desired.
Recipe inspiration: River Cottage Baby & Toddler Cookbook