70 ml butter
15 ml olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
6 spring onions, finely chopped
2 small heads of cauliflower, roughly chopped
250 ml milk
500 ml vegetable stock
salt and pepper
100 g Klein River Gruberg, grated
30 ml mustard seeds
60 ml butter
In a medium-sized saucepan, heat the 70 ml butter and olive oil. Add the chopped onion, garlic and spring onions.
Fry for 2 minutes, turn the heat down and place the lid on.
Let the onions cook for 8 – 10 minutes, stirring regularly.
Add the cauliflower florets to the saucepan, place the lid back on and let it cook for another 5 minutes.
Add the milk and vegetable stock and bring mixture to boil.
Boil mixture for 20 – 25 minutes, or until the cauliflower is cooked and soft.
Season with salt and pepper to taste.
Use a food processor to blend the mixture until it has a smooth consistency.
Add the grated Gruberg to the mixture and blend again.
On low heat, bring the 60 ml butter and mustard seeds to boil in a pan. Let it simmer for 2 – 3 minutes.
Dish the soup into bowls and drizzle with the mustard seed butter.