A good creamy cauliflower soup is easy to make. Take one large cauliflower and steam the florets for 15 minutes.Add 1 litre vegatable stock,100 gm soft cheese.freshly ground black pepper and liquidise.Bring to the boil and simmer for 5 minutes whilst stiring. Serve with a dollop of Creme frais and garnish with parsley. Enjoy.

My recipe starts the same way - steam the cauliflower, then add stock - but then add a pinch of curry powder - it realy brings out the flavour of the cauliflower. At that point, I put the lot in a blender, and then stir through some heavy cream. Garnish with some snipped parsley, and voilà!

Saute garlic, finely chopped onions, chopped cauliflower florets in butter, add chicken broth, s & p, pinch of saffron. Simmer til vegetables are tender and then throw all of it in a blender (might have to do a portion at a time). When it is smooth, put it back in the pot, add 1/2 cup or so heavy cream, tweak the s & p. Voila. Similar to the other recipes, but the chicken broth really boosts the flavor..unless you want a vegetarian version.

1 tablespoon olive oil 1 cup onion, chopped 1/2 cup celery, chopped 3 garlic cloves, minced 1 cup carrot, chopped 2 cups potatoes, chopped 2 cups cauliflower florets, chopped 4 cups chicken stock or water 1/4 teaspoon dill 1/4 teaspoon caraway seed 1/4 teaspoon dry mustard 1/4 teaspoon black pepper 1 1/2 cups cheddar cheese (grated) or Velveeta cheese (or comb) 1 (8 ounce) can evaporated skim milk 1 hot banana pepper In a large stock pot, saute onion, garlic, celery, and carrots till tender. Add stock or water to pan with potato cubes, cauliflower and banana pepper. Bring to a boil and simmer for 20 minutes, or till vegetables are tender.At this point, add seasonings, except salt. Taste for heat, and if ok, remove banana pepper now. If you like it hotter, leave till desired heat is achieved, remembering that reheating the soup will make it hotter each time. Next, add the milk and heat to a slow simmer. Now, add the cheese. I use 1-2 cups of Velveeta, and or sharp cheddar cheese shredded, and stir in until melted.Now salt to taste and serve

Cauliflower Soup 2 leeks, including 2 inches of green, roots trimmed 2 tablespoons olive oil 2 tablespoons unsalted butter 1 celery rib, with extra leaves, coarsely chopped 2 tablespoons finely minced garlic 2 teaspoons curry powder 2 teaspoons ground ginger 6 cups chicken or vegetable broth (more if necessary) Juice of half a lemon 1 head cauliflower, cored and broken into florets 1 cup half-and-half Salt and freshly ground black pepper, to taste 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise. 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes. 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute. 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly. 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper. _____________________________________________________ Or for a different flavor try this one with Stilton or Cheddar cheese. Stilton Cauliflower Soup 1 medium onion, finely chopped 2 celery ribs, strings removed with a vegetable peeler and ribs finely chopped 1/2 lb cauliflower, cut into 1-inch florets (2 1/4 cups) 3 tablespoons unsalted butter 2 cups chicken broth 1 cup plus 2 tablespoons whole milk 1 teaspoon cornstarch 1/3 cup crumbled Stilton cheese (or Cheddar) about 2 oz 1/2 cup light cream or half-and-half 1/4 teaspoon white pepper 1/8 teaspoon salt Garnish with croutons and crumbled Stilton 1. Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes. 2. Purée cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes. 3. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute