Cauliflower Chowder
Cauliflower Chowder



  • 25g butter
  • 1 sliced leek
  • 1 tbsp flour
  • 600ml whole milk
  • Small handful of thyme, leaves chopped
  • 600ml veg stock
  • 2 large potatoes, cut into 1cm cubes
  • 1 cauliflower, cut into small florets and stalk cubed
  • A pinch of cayenne pepper
  • A pinch of mace
  • 50ml cream
  • Heat the butter in a pan and fry the leek for 10 mins. Sprinkle in the flour, mix to make a paste, then add the milk a splash at a time - stirring constantly - until incorporated. Add the thyme, potatoes and stock and bring to a simmer.
  • Simmer for 10 mins then add the cauliflower. Simmer for another 15 mins until everything is tender, season well with salt, pepper, mace and cayenne, then stir in the cream and serve.
40 mins
4 serving

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