An easy cook up and a great way to add to your aim of five serves of vegetables a day. This recipe is suitable for vegetarians and can easily be made gluten free by ensuring the stock is gluten free. Serves 4 generously
Preparation: 10 minutes
Cooking: 25 minutes cooking
Heat oil and butter in a pan. Add garlic, diced onion, salt and pepper and cook for 5-10 minutes until onion is clear.
Add cauliflower pieces and cook over a low heat until cauliflower is soft.
Add water and stock slowly, bring to the boil and simmer for 15 minutes.
Blend until consistent.
Stir through mustard and cheese.
Nutrition Information – per serve
50ml olive oil
50g organic butter
3 garlic cloves
1 large brown onion
1kg diced cauliflower (roughly 2 heads)
750ml water + 2 cubes gluten free stock
2 tbsp Dijon mustard
50g Parmesan cheese
Pinch salt and pepper
Sourced: A family favourite from Isaac Kirby