Cauliflower is one of my comfort foods, and this recipe rolls it all into one! Cauliflower, cheese and potatoes. We had guests over last weekend, and one of our entrees was a not turning out as we hoped…
So we thought on our feet and since it is winter here in Australia still, a soup was an obvious choice. This one is always well received, as its creamy without all the heavy cream flavours.
Its super easy too and will become a weeknight favourite. We made a huge batch and I have frozen the leftovers for last minute quick fix dinners. Reheat on the stove over low- medium heat, with a half a cup or so of water to loosen, as it becomes quite thick on standing.
Today I topped mine with sour cream, and just pan fried a few fresh sage leaves in a little extra virgin olive oil. Remove the leaves onto paper towel. To the same oil add a handful of fresh breadcrumbs and stir till golden.
Spoon soup into bowls and top with sour cream, sage leaves and crispy breadcrumbs, and a little cracked pepper.
recipe styling and snap by Sydney food stylist Jane Collins
Cauliflower & sage soup
prep time 10 minutes
cooking time 20 minutes
2 Tbsps olive oil
4 brushed potatoes, washed and peeled, cut into large chunks
1 whole head cauliflower, cut into florets
5-6 cups chicken stock
200g Gruyere cheese, or another sharp cheese such as pecorino, grated
1 Heat oil in a large saucepan to medium high heat, add potatoes and cauliflower and toss through oil. Add stock and bring to the boil. Reduce heat to low and cook, covered for 15-20 minutes or until the potatoes are tender.
2 Blend soup with a hand blender till really smooth, add grated cheese and season with sea salt and cracked white pepper.
3 Ladle soup into bowls and top with your choice of herbs/ cream and garnishes.