Blitz up this comforting cauliflower soup, then check out our vegetarian cauliflower chowder, spiced cauliflower soup and cauliflower and broccoli soup. We also have our recipe for cheese straws.


  • 500g puff pastry
  • 50g grated parmesan
  • cayenne pepper
  • rock salt
  • black pepper
  • a knob butter
  • 1 cauliflower
  • 500ml vegetable stock
  • 500ml whole milk
  • 4 tbsp double cream


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Roll the puff pastry to 1/2cm thickness. Sprinkle the grated parmesan, a few pinches of cayenne pepper,rocksalt and some black pepper over, then gently press into the pastry. Cut into 21/2cm-wide strips about 15cm long. Twist each strip a couple of times, lay out on a baking sheet and cook for 20-25 minutes until puffed and golden.

  • STEP 2

    Melt a knob of butter in a pan and add the stalks from the cauliflower and half the florets. Finely chop the rest of the florets and put aside. Cover and cook gently for 5 minutes. Add the vegetable stock and whole milk, and simmer until the cauliflower is cooked. Blend until smooth. Put back in the pan, add the rest of the cauliflower with the double cream and simmer for a couple of minutes. Season, dust with cayenne and serve with the cheese straws.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating