Cauliflower cheese soup

This soup can also be cooked in a saucepan but make sure it doesn’t burn on the base.

Ingredients

400 g	Cauliflorets (Main)
½ cup	Vegetable stock, or water (Main)
25 g	Butter
2	Shallots, diced
2 Tbsp	Flour
2 cups	Milk
1 ½ cups	Grated tasty cheese (Main)
1 sprinkle	Chilli powder, according to taste

Directions

1. Place the cauliflorets in a large microwave-proof jug with the stock. Cover and microwave on high (100%) power for 5 minutes, or until the cauli is tender. Reserve a few florets for garnishing. Purée the remainder with a hand-held blender.
2. Meanwhile, melt the butter and sauté the shallots, until soft. Stir in the flour. Whisk in the milk, mixing well. Stir into the microwave jug with the cauli. Microwave for 4-5 minutes — stirring often — until thickened.
3. Add three-quarters of the cheese and season with salt and pepper and chilli, according to taste. Stir and cook for another minute.
4. Ladle into four, ovenproof bowls. Top with the reserved cauli. Sprinkle with the remaining cheese. Place the bowls in a baking pan with a little water. Grill, until the cheese is bubbly.

More cauliflower recipes from Jan

• Cauli-based feta pizza
• Cauli, capsicum and coriander fritters