You will need
1 large cauliflower head
3 T (45 ml) butter
1 large onion, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, crushed
2 t (10 ml) curry powder (medium)
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
3 cups (750 ml) of chicken stock (made with 1 T (15 ml) Ina Paarman’s
Chicken Flavour Stock Powder) and boiling water
1 cup (250 ml) fresh full cream milk
½ cup (125 ml) fresh cream
freshly ground black pepper
Cut the cauliflower into florets.
Melt butter in a large saucepan and sauté the chopped onion pre-seasoned with Green Onion Seasoning. Add garlic towards the last 3 minutes of the browning.
Cover the saucepan with its regular lid, cook very slowly for 15 minutes, stirring once, until the cauliflower becomes tender.
Remove the baking paper, add milk, cream and remaining stock to the pan, and simmer for 15 minutes.
Carefully transfer the mixture to a blender (you can do it in batches), or use a stick blender directly in the pot and blend until smooth.
Adjust the seasoning.
Garnish with chives and freshly ground black pepper.