- 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
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.