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Please note this recipe is classified as GREEN.

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  • 150g margarine
  • 150g plain flour
  • 1 brown onion, diced
  • 1kg cauliflower, chopped
  • 600mL milk
  • 1.2L salt reduced chicken stock
  • 1 tsp thyme
  • Pepper to taste


  1. Heat a large pot, melt the margarine, add the onion and fry until light coloured. Add cauliflower and cook for a further 2 minutes.
  2. Add the flour and bring the mix together. Stir in the milk, stock and thyme. Beat with a whisk if lumps start to form.
  3. Bring to the boil, then reduce the heat and simmer for 30-45 minutes.
  4. Blend until smooth using a stick blender. Season with pepper.

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