Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 15 minutes
  • 25 minutes
  • Delheim Gewu¨rztraminer 2008


  • 2 cloves garlic, finely chopped
  • 4 spring onions, finely sliced
  • 4 T butter
  • 400 g cauliflower, chopped
  • sea salt and freshly ground black pepper
  • 2 cups milk
  • 1 t mustard seeds
  • ½ t dried chilli flakes

Cooking Instructions

In a saucepan (with the lid on) over a medium to low heat, sweat the garlic and spring onion in 2 T of the butter until slightly softened. Add the chopped cauliflower, season to taste and leave to sweat for a further 5 minutes.

Pour in the milk, increase the heat to medium and bring to a steady simmer until the cauliflower is cooked but still tender. Remove from the heat and, using a stick blender, purée until smooth. Add a little more milk if needed.

In a frying pan over a medium to hot heat, quickly fry the remaining butter with the mustard seeds and chilli flakes (about 20 seconds), until the mixture turns caramel in colour.

Remove from the heat and immediately transfer to another mixing bowl to halt the cooking process.

Distribute the warm cauliflower soup between four heated bowls and lightly drizzle over the warm spicy butter. Serve immediately.

Cook’s note: Substitute the milk for good quality chicken or vegetable stock if you’re after a lighter dairy-free version of this soup.




Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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