This is the prime example of what Lorne and I joke about what vegetarian cuisine is thoughtto be. Grey thin vegetable gruel. But this is great gruel! Cauliflower and cheddar are natural friends, so are cauliflower and garam masala. So why not involve everyone and have fun? I've never realized this before but curry and cheese DO go together. The results were delicious, eaten with buttery crisp slices of garlic toasted baguette.
2 tbsp butter
1/2 to 3/4 of a large cauliflower head, coarsely chopped
1 large yellow onion, chopped
2 cloves garlic, minced
1 potato diced
5-6 cups veggie stock
about 2-3 tsp garam masala (curry powder)
some fresh nutmeg
2 bay leaves
a few sprigs of thyme
1/2 cup light cream
about 100g old cheddar, grated.
salt and pepper
Melt butter in a soup pan, add chopped onions. Saute on medium heat until the onions are translucent, don't let them color. Add garlic and fry for a few minutes, then add the cauliflower and potato. Fry for about 10 minutes, then add the curry powder, letting it cook for another ten minutes. Add the stock, the bay leaves and the thyme. Let it simmer uncovered for about 30 mins, until the potato and cauliflower are tender. Let your soup cool a bit then add the cream and cheese. Let it heat just before boiling temp before serving. Serve with garlic toast and garnished with Italian parsley.