Ingredients
- 2 1/2 pounds cauliflower (1 cauliflower, cut into florets)
- 1 1/4 pounds potatoes (3 potatoes, peeled and diced)
- 2 yellow onions, finely chopped
- 1/2 cup oil
- 1 liter water
- 2 cups milk
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 1 garlic clove
- 1 tablespoon chopped parsley
- Salt and pepper
- Parmesan cheese, grated to serve
- Parsley, to serve
How to Make
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Step 1: Heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. Add potatoes, cook 2 minutes more and add water. and milk. Crumble in the stock cubes and simmer stock until potatoes are tender. Place aside to cool.
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Step 2: Melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. Cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat.
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Step 3: Put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the cauliflower mixture and leave for a few minutes for the flavours to blend.
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Step 4: Serve hot topped with parmesan cheese and parsley.
We hope you enjoy this recipe!
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