Creamy Cauliflower Soup with Mustard and Parmesan


Rockpool's Neil Perry.

50g olive oil
50g unsalted butter
15g peeled fresh garlic cloves, finely diced
150gpeeled brown onion, diced
12g sea salt
Freshly ground white pepper, to taste
800g cauliflower florets, roughly chopped
900ml fresh chicken stock
50g single (pouring) cream
15g Dijon mustard, approximately
50g parmesan cheese, finely grated (approximately) 


  • Heat oil and butter in heavy-based pan; add garlic, onion, salt and pepper, sauté for 10 minutes.
  • Add cauliflower and sweat over low heat for about 10 minutes or until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup).
  • Add stock, bring to the boil. Reduce heat and simmer, covered for about 15 minutes or until cauliflower is very soft.
  • Remove from heat, process soup until very smooth. Return to pan, place over low heat, stir in cream.
  • Add mustard and cheese in batches tasting soup each time to judge whether more is needed. It depends on the strength of flavour of both products as to the amount required. Check seasoning.
  • Add more chicken stock if necessary to give the desired consistency.