Lyndsay BarwellWas inspired by a friend's tin of cauliflower and wensleydale soup to make some homemade and compare it to tinned soup. We made a recipe from Delia Smith and it was lovely. The difference was even greater than I'd expected.
I also discovered that (unsurprisingly) cauliflower leaves are edible so I ate them all after we boiled them in water to make stock.
https://www.deliaonline.com/recipes/collections/hearty-soups/cauliflower-soup-with-roquefort
Cauliflower Soup with Roquefort
This is a truly sublime soup, as the cauliflower and Roquefort seem to melt together so well, but I have also tried it with mature Cheddar, and I'm sure it would be good with any cheese you happen to have handy. More good news – it takes little more than 40 minutes to make. The Delia Online Cookery School: Watch how to chop onions in our video, press the recipe image to play.
Carl Fisher