I used my broccoli cheese soup recipe and replaced the broccoli with cauliflower. I also pureed it which I don’t do with the other soup.
1 Tbls each of butter and olive oil
Chopped celery leaves( pull from the heart)
2 Thyme sprigs
1 Bay leaf
1/4 Cup of flour
2 Bags of Steam in the bag garlic cauliflower cooked
4 Cups of chicken stock
2 Cups of milk
1 Chicken bouillon cube broken up
2 Cups of cheddar cheese
Heat the oil and butter and saute the onion, celery and carrot until tender. Add your thyme and stir for a minute or two. Add the flour stirring for about a minute. Add the stock and stir. Add in the cauliflower and bring to a boil. Reduce to simmer for 20 minutes. Add the milk and blend the soup. I use an immersion blender, you can use a regular blender. Do it in batches and keep a kitchen towel over the lid and put a little pressure on it as not to blow off. I add in the bouillon and cheese summer 10 more minutes. Season with salt and pepper to taste.