Greek Recipes

Greek and Cypriot recipes

Cauliflower Soup


  • 1 medium sized cauliflower (or half a large one) with outer leaves removed
  • one small onion, diced
  • 2 cloves of garlic, crushed
  • 100 grams of butter
  • 250 mls of chicken stock or vegie stock or even water
  • milk-to cover
  • salt and pepper to taste
  • A “splash” of cream-optional



  • Cut the cauliflower into approx one inch florets
  • Saute the onion and garlic in the butter until softened
  • Add the florets and stir through the garlic/onion mixture for a few minutes
  • Add the stock and enough milk to cover the florets
  • Season with salt and pepper
  • Bring the mixture to the boil and then let it simmer for 20-30 mins. (florets will be tender)
  • Using a handy stick blender, whizz everything up until you have a nice smooth consistency
  • Add a splash of cream to achieve a lovely, extra smooth, velvety texture
  • Serve with a generous amount of grated Parmigiano Reggiano on top.


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