Total Time
Prep 10 mins
Cook 15 mins

The addition of Worcestershire sauce to this recipe gives the soup a pleasant bite. If you wish a milder flavour, it could be omitted.

Ingredients Nutrition


  1. Cook cauliflower in about 1 cup water. Drain and reserve liquid. Set cauliflower aside.
  2. Melt butter, add onion, and cook until soft.
  3. Blend in flour, add stock and bring to a boil, stirring well. Stir in 1 cup cauliflower liquid, milk, Worcestershire sauce and salt. Add cauliflower and cheese and heat through.
Most Helpful

Fantastic! Impressive for little effort. I prepared this exactly as directed. The taste was excellent. The cheese did not overpower the cauliflower and the chicken stock kept it from tasting overly milky. This is a thin soup and we prefer thicker soups. That was easily remedied by using an immersion blender for about 5 seconds simply for personal preference. Topped with a sprinkle of chives and bacon bits, this soup is elegant enough for your best dinner party.

racrgal October 30, 2009