Basically, you just need to boil cauliflower in stock, add lots of fat (in form of cream and cheddar cheese) and season! This is an expanded recipe from the classic low-carb cauliflower dishes round-up earlier this year.
By the way – the orange bits on the photo come from grated Red Leicester cheese, which is similar to cheddar. They are not carrots!
Good-quality stock is the foundation of a good soup
Before we get to the actual recipe, I would like to make some points about stock. Without a doubt, making your own stock at home is much better than buying it ready-made from a shop. (And whatever you do, I hope you would never resort to the horror of using stock cubes – that is just wrong on so many levels).
Making your own stock (or indeed any other food) from scratch ensures that you know exactly what goes inside! You can ensure that it has no added carbs or ghastly taste-enhancing chemicals.
If you never tried making your own stock, it might seem like a daunting prospect (one of my Twitter followers was once absolutely freaked out by this suggestion), but in reality, nothing could be simpler.
You just need to save any leftover bones (pretty much anything will do – roast chicken, beef, lamb, fish), and boil them with water. That’s pretty much it! You can also season it and add nice herbs like bay leaf or bouquet garni, but that’s optional. Some people also add vegetables such as carrots, celery and onions, that are later discarded, but if you are following a low-carb diet, you can skip this, ensuring no extra smithereens of carbs sneak into your stock.