Cauliflower Chowder

Charmaine Lu -

  • 25g butter
  • 1 sliced leek
  • 1 tbsp flour
  • 600ml milk
  • 1 tsp thyme leaves
  • 600ml veg stock
  • 2 large potatoes, cut into 1cm cubes
  • 1 cauliflower, chopped (including stalk and leaves)
  • Pinch of cayenne pepper
  • Pinch of ground mace
  • 75ml cream
  • Fry the leek in the butter for 10 mins to soften, then sprinkle in the flour and mix well to make a roux. Add the milk a splash at a time, until all has been incorporated. Add the stock, potatoes, thyme and some seasoning, and bring the mixture to a simmer.
  • Cook the mixture for 10 mins, then add all the cauliflower and simmer for 10 mins more. When all the vegetables are tender, stir in the spices and some more seasoning to taste, then drizzle in the cream and serve with crusty bread.
45 mins
4 serving