Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the butter in a stock pot over a medium heat until melted and foaming, then fry the leek for 8-10 minutes or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10-15 minutes more until all the veg is tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.