CAULIFLOWER CHEESE SOUP

OMGOSH SOOOO GOOD

This is so good I just want to eat it forever and ever and ever!  Yes that good!!!  Who knew, well I do now.  This is what I call comforting spoon food that you just can't stop eating and you just don't want it to end which leaves you scraping the bowl so clean does it really need washing!

WARNING...Probably Best Eaten In Private

Quick to make, ready on the table in fifteen to twenty minutes and never any leftovers...  Now if I can wait I will throw on some roast potatoes to cook so that I can make this even better if possible with crispy roast potatoes on the side for dunking dipping scooping and just devouring.

Prep / Cooking time 15 minutes

Ingredients

(serves 2 or maybe 1!)

1 head of cauliflower florets

50g butter

50g flour

750ml - 1 ltr whole milk

Sea salt

White pepper

100g Gruyere grated

100g Emmental cheese grated

200-400g medium mature cheddar

Roast Potatoes

1 kg King Edward potatoes peeled halved

Par boiled for 10 minutes, toss in

2 tbsp oil or fat, sprinkle with

Sea salt

Bake 200C / 392F for 40 minutes

Turn half way through cooking..

Bring a steamer or pan of salted water up to a simmer and add the cauliflower florets and cook until very tender, drain, season with sea salt and leave to one side.

Meanwhile melt the butter in a pan and add the flour, cook on a low heat for five minutes to cook the flour out, start to add the milk a good glug at a time and whisk in until smooth, keep adding the milk until you have a medium thin soup consistency.

Next add the cheese I love this really cheesy but you may want to add most of the cheese and then add more to taste, stir in and gentle simmer the sauce for five minutes, taste and season with white pepper and sea salt if needed.

Add the cauliflower to the cheese sauce and blitz with a hand blender or in a food processor until smooth, then sit back and enjoy.