Total Time
1hr
Prep 30 mins
Cook 30 mins

This soup looks to be thick and comforting on a chilly night. From Delicious magazine it lists gruyere cheese in the ingredients, but you could also use cheddar cheese or even a mix of both if you like :) The soup can be prepared beforehand & refrigerated before baking.

Ingredients Nutrition

Directions

  1. Place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. Strain, reserving the milk mix and discarding only the bay leaf.
  2. Wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine.
  3. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
  4. Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg.
  5. Baking:.
  6. Preheat the oven to 220°C.
  7. Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese.
  8. 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.
Most Helpful

4 5

I loved this method of 'baking' the soup, a great presentation!! I used milk and cream only (did not have vegetable broth) and cooked the cauliflower until tender, larger pieces were a little crunchy, I like chunks in my creamy soups! I subbed Canadian old white cheddar for the gruyere, it worked perfectly. I love the addition of nutmeg!! My soup was hot when I put it into the serving bowls, so I skipped the water bath and put them on a baking sheet and under the broiler until bubbly and golden.. again, a great serving method!! Prepared for the Virtual Culinary Cruise while travelling through England. A different way to make cauliflower cheese! 10/01/09