Name: Vegetarian cauliflower chowder
Total time: 40 min
Yield: Serves 4-6
Ingredients: 25g salted butter; 1 leek, halved and sliced; 1 tbsp plain flour; 600ml whole milk; a small handful thyme, leaves picked; 600ml vegetable stock; 2 large floury potatoes, cut into 1cm cubes; 1 cauliflower, cut into small florets, leaves finely shredded, stalk cut into small cubes; a pinch cayenne pepper; a pinch ground mace; 50ml single cream

Bowls filled with creamy cauliflower chowder and sprinkled with red cayenne pepper

25g salted butter
1 leek
halved and sliced
1 tbsp plain flour
600ml whole milk
a small handful thyme
leaves picked
600ml vegetable stock
2 large floury potatoes
cut into 1cm cubes
1 cauliflower
cut into small florets, leaves finely shredded, stalk cut into small cubes
a pinch cayenne pepper
a pinch ground mace
50ml single cream

Method

step 1
Heat the butter in a stock pot over a medium heat until melted and foaming, then fry the leek for 8-10 minutes or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
step 2
Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10-15 minutes more until all the veg is tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.