What you’ll need:
1 head of cauliflower chopped in large pieces
1 litre (approx.. 4 cups) of gluten free broth (vegetable, chicken, or beef)
¼ cup butter or margarine
¼ cup potato flour
1/2 teaspoon onion powder
Salt and pepper to taste
2 cups milk
2 cups medium cheddar cheese, shredded
Gluten free croutons, shredded cheddar cheese, and chopped parsley for garnish
What you’ll do:
In large pot, heat broth and add cauliflower. Simmer until cauliflower is well cooked – about 20 minutes.
Meanwhile, in a medium pot, melt the butter over low heat. Stir in the salt, pepper, and onion powder. Add the potato flour and whisk in the milk. Simmer on low, stirring often until the potato flour is blended and the sauce thickens.
Once the cauliflower is cooked through, transfer it and the broth into a blender. Blend to desired texture and return mixture to pot.
TIP: To avoid pouring hot liquids, we usually mash the cauliflower with a potato masher and then blend it with our hand blender. The soup isn’t silky smooth, but we like it with a bit of texture!
Pour the white sauce into the broth and cauliflower mixture and stir to combine over low heat. Add the cheese and stir until melted and blended.
Serve hot. Garnish with gf croutons, parsley and/or shredded cheese.
Like this? You might also enjoy these other gf and me recipes:
Photo credit: gf and me 2013