Make this vegetarian cauliflower chowder, then check out our spiced cauliflower soup, cauliflower and broccoli soup, spiced parsnip soup and more vegetarian soup recipes. Also try our classic seafood chowder and bacon and sweetcorn chowder.


  • 25g salted butter
  • 1 leek, halved and sliced
  • 1 tbsp plain flour
  • 600ml whole milk
  • a small handful thyme, leaves picked
  • 600ml vegetable stock
  • 2 large floury potatoes, cut into 1cm cubes
  • 1 cauliflower, cut into small florets, leaves finely shredded, stalk cut into small cubes
  • a pinch cayenne pepper
  • a pinch ground mace
  • 50ml single cream


  • STEP 1

    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.

  • STEP 2

    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.

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Anna Glover profile
Anna GloverSenior food editor

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