A hug in a bowl!
This is comfort food at its best, cauliflower cheese meets garlic bread in a bowl and it is gluten free too, winner!
To make this extra cheesy I add Parmesan heels!
Every time I buy a piece of Parmesan I cut off the hard outer edge, the heel, and throw it in a labelled bag in the freezer. When making soups and sauces that need an extra hit of cheese I throw a few heels in. For this large pan of soup I added 6 heels.
The garlic crumb goes really well with this soup but if you fancy some meat, try adding some crispy bacon as a garnish.
Makes 5 litres of soup. The soup freezes well too, hence the quantities that I make!
2 onions, diced
400g potatoes, peeled and diced
1 large cauliflower head, around 1.6kg, stalk and leaves removed, broken into 3-5cm pieces.
2 litres chicken or vegetable stock
200g Parmesan, finely grated
1 tablespoon olive oil
50g fresh gluten free or regular breadcrumbs
5g flat leaf parsley, chopped finely
1/2 clove of garlic, chopped finely
In a large pan or stock pot, heat the butter over a medium heat.
Once melted, add the onion and potato, stir well and cook until the onion is translucent.
Add the stock, heels and cauliflower, bring up to the boil and simmer, covered, until the cauliflower is well cooked, 15-20mins.
Remove from the heat and fish out the heels and dispose of them, my chooks love them!
Using a stick blender process the soup until it is smooth.
Add the Parmesan, cream, milk and seasoning, reheat, gently stirring regularly.
While the soup is warming, heat a small frying pan over a high heat, add the oil and once hot add the breadcrumbs, parsley and garlic, cook quickly until crispy.