How to make it

  • Chop the leeks, onion and garlic. Sauté in melted butter until the onions are transparent.
  • Cut up the cauliflower. Place the cauliflower, thyme or tarragon and bay leaf in a saucepan. Simmer in the stock and milk until the cauliflower is soft.
  • Remove the bay leaf and liquidise or sieve to a smooth puree. Stir in the cream.
  • Garnish with cauliflower florets and chopped parsley.

Reviews & Comments 6

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    " It was excellent "
    snowcat17 ate it and said...
    NOW this is what I call BEEUTIFUL!!! I LOVE Cauliflower:) Will make on when Wisconsin gives us 'her' worst winter's 'breath' HIGH FIVE FORKS!!! BEAUTIFUL:)
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  • terryr 4 years ago
    Looks great! How much cauliflower,nutmeg and pepper? Sorry for asking, I am still very much a beginner.
    Many thanks!
    TerryR
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    " It was excellent "
    rottman ate it and said...
    Gotta try this one. Thanks.
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  • tracycj 6 years ago
    I am glad you both like the recipe. It really is very good. Enjoy.
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  • tpatti 6 years ago
    Sounds like a great recipe, I made a cream of cauliflower soup one night just winging it, it will be nice to have a recipe. Thank you for posting.
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    " It was excellent "
    laurakaay ate it and said...
    I love cauliflower any way it is prepared, this was awesome, it was so creamy and comforting. Thanks for sharing this, you got my 5!
    Was this review helpful? Yes Flag

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