This creamy cauliflower soup is covered with a sprinkling of cheese and then baked to form a delicious, golden crust.
- Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid.
- Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just softened. Add flour and cook for 1 minute, then add stock and strained liquid, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
- Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)
- Preheat the oven to 220°C.
- Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set