Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 heads cauliflower
- 125 ml milk
- 500 ml vegetable stock
- 2 tablespoon butter
- 2 tablespoon flour
- 200 g sheep cheese
- 1 bunch parsley or chervil
- Pine nuts, toasted
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the cleaned cauliflower, cut into florets, with the milk and the broth until soft. Drain and collect the liquid. Melt the butter in the pan, sweat the flour and slowly bring the collected liquid to a boil in the stoving oven, stirring constantly. Work the cauliflower florets and feta cheese into the liquid until frothy using the whisk or magic wand. Remove from the heat and season with salt, pepper and a little nutmeg. Fold in the chopped parsley and serve sprinkled with the roasted pine nuts.
- If you have meaty tripods in the house, you can fold in a glass of miniwini sausages with the parsley!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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