I have this block of strong cheddar sheeze and it's open so I need to use it up. I don't like the texture of it so sandwiches are out and the damn stuff doesn't melt, so it's no good for regular cauli-cheeze. So when I saw Rachel Allen make cauliflower and cheddar soup I thought I'd rip her off!
I made some changes, obviously, but more than just veganising it. She started with a bechamel sauce, added cheese and then boiled the cauliflower in stock and blended it all together.
For mine, I roasted a cauliflower, onion and some garlic first, the put it in cold stock, brought it to the boil and cooked it 5 minutes. Then added a little soymilk, some instant potato granules and my sheeze and blended it.
It was not bad. The taste of the sheeze was pretty strong but it was good. Although I doubt it'll be making a regular appearance Chez Alien! However, if you're a faux cheese lover and you want the recipe, let me know and I'll post it.
I made some breadsticks to go with it. They were awesome.
1 head of cauliflower
1 small onion
1/4 cup instant potato (optional to thicken the soup)
Cut the cauliflower into florets, cut the onion into wedges and roast both in a little bit of olive oil (i use a spray bottle) along with the garlic still in their skins, for about 20 minutes at 180C, until the edges are lightly browned.
Tip the veggies into a pot and add the (cold) stock and a pinch of salt & pepper. Bring to the boil, cover and then simmer for 5 minutes.