Cauliflower Cheese
SERVINGS: 4 BITES PER SERVING: 2
INGREDIENTS:
Ingredients
Low-cal spray oil
1 onion, chopped
2 sticks celery, chopped
2 garlic cloves, crushed
1 large potato, diced
1 medium cauliflower, cut into florets and chunks
1 litre hot vegetable stock
1 bay leaf
100ml reduced-fat creme fraiche
2tsp wholegrain mustard
120g grated reduced-fat cheddar cheese
METHOD
1. Spray a large pan with oil and set over a low to medium heat. Cook the onion, celery and garlic, stirring occasionally, for 6–8 minutes until tender but not browned.
2. Stir in the potato and cauliflower and cook for 1 minute. Add the hot stock and the bay leaf and simmer gently for 25–30 minutes until the vegetables are tender. Remove the bay leaf.
3. Blitz the soup in batches in a food processor or blender until smooth. Return to the pan and stir in the crème fraîche, mustard and most of the cheese. Stir gently over a low heat until the cheese melts. Season to taste.
4. Serve sprinkled with the chives and the remaining grated cheese.
Tip: top with some roasted or sautéed cauliflower florets.