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SERVES: 6 – 10


  • 2 Tablespoons Butter or Oil
  • 1 Onion, finely diced
  • 2 Cloves of Garlic, finely diced
  • 1 large Cauliflower, roughly chopped
  • 1 large sprig of fresh Thyme one teaspoon dried
  • 1.5 litres of hot Chicken or Vegetable Stock
  • 1/2 teaspoon ground Nutmeg
  • 1/2 cup Cream
  • 1/2 cup grated Cheese (parmesan is best or a tasty cheese)
  • Extra Thyme or chopped Parsley to serve (optional)


  1. Melt the butter in a large pot over a medium heat, then add the diced onion. Cook this gently for 10 minutes—it should smell good but not be browned.
  2. Add the diced garlic and the thyme. Cook this for a further 2 minutes then add the hot stock.
  3. Bring this to the boil and add the cauliflower and cook for up to 20 minutes or when the cauliflower feels soft when pierced with a knife.
  4. Turn down the heat and add the cream, nutmeg and cheese.
  5. Remove from the heat and process this with a stick blender, food processor or mash thoroughly.
  6. Serve with a sprinkle of chopped thyme or parsley, a drizzle of cream and some crunchy toast or bread rolls.