1 head of cauliflower break down into florets.
1 onion sautéed until translucent
2 cloves garlic
1L chicken stock
100 ml lite cream
50g lite cream cheese
2 stalks of parsley
Add all your ingredients in a pot but leave the cheese and cream aside.
Boil everything and cook until your cauliflower is tender and then blend in a bender.
Remove from heat.
Add your cream and cheese and salt and pepper and parsley.
Blend again and return to the stove.
Return to boil and cook for 2min and its done
RECIPE AND PHOTO: Di Bo
Submitted by: Amanda Struwig