You Will Need:

1 large cauliflower head
3 T (45 ml) butter
1 large onion, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, crushed
2 t (10 ml) curry powder (medium)
½ t (2,5 ml) Ina Paarman’s Seasoned Sea Salt
1 T (15 ml) Ina Paarman's Chicken Flavour Stock Powder
3 cups (750 ml) of boiling water
1 cup (250 ml) fresh full cream milk
½ cup (125 ml) fresh cream

Method:

Cut the cauliflower into florets.

Melt butter in a large saucepan and sauté the chopped onion pre-seasoned with Green Onion Seasoning until soft. Add garlic towards the last 3 minutes of the browning.

Add curry powder, cauliflower and Seasoned Sea Salt. Stir the Chicken Stock into the boiling water and add 1 cup (250 ml) of the stock to the pot. Stir to mix. Cover the whole mixture with baking paper, making a “false lid” right on top of the cauliflower.

Cover the saucepan with its regular lid, simmer very slowly for 30 minutes, stirring once, until the cauliflower becomes very soft and tender.

Remove the baking paper, add milk, cream and remaining stock to the pot, and simmer for a final 15 minutes.

Use a handheld stick blender directly in the pot and blend until completely smooth or use a stand blender.

Adjust the seasoning.

Garnish with chives and freshly ground black pepper.

Vegetarian Variation

Use Ina Paarman’s Liquid Vegetable Stock or Vegetable Stock Powder in place of the Chicken Stock.