Method
Heat the oil in a large saucepan over a medium heat; cook the onion until lightly browned, stirring occasionally. Add the garlic and coriander and fry for 1 minute.
Add the cauliflower, stock and thyme to the pan, bring to the boil and simmer for 10 to 12 minutes, or until the cauliflower is tender. Set aside to cool slightly; remove the thyme sprigs then purée using a stick blender. To serve, add the Parmesan, season well and heat through for 2 to 3 minutes.
Ingredients
- ½tbsp oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1tsp ground coriander
- 850g (1lb 14oz) cauliflower florets, roughly chopped
- 1 litre (1¾pt) chicken or vegetable stock
- 2 sprigs thyme
- 50g (2oz) Parmesan, finely grated
- fresh thyme and extra Parmesan, to serve, if you like
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
I've found the solution for easy, healthy soups this winter - and it's reduced by 35% on Amazon
The Tefal PerfectMix makes incredible soups and now it's reduced on Amazon in their Big Deal Day Sales. It's the perfect investment for the cosy season.
By Laura Honey Published
-
32 healthy lunch ideas that are tasty and packed with goodness
Switch up your midday meal with these healthy lunch ideas that are filling, balanced and nutritious
By Lauren Hughes Published
-
Martha Stewart made the most delicious lunch - but fans can't stop laughing about her tiny cheese pile
Martha certainly loaded on that caviar, though
By Madeline Merinuk Published