This recipe is dairy and gluten-free, and I have also included a vegan option. It serves 4, and the cooking and preparation time is 40-45 minutes.


  • ‌1 whole medium cauliflower
  • Olive oil salt and pepper
  • 2 shallots finely chopped
  • 1 clove garlic
  • 1 stock cube – vegetable or chicken – or fresh stock
  • 5-700 ml boiling water


  • Preheat the oven to 175°C
  • ‌Take the cauliflower and cut it into quarters through the stalk,
  • Now break it up into small florets
  • Chop the stalks and leaves roughly and add to a large bowl
  • Add 3-4 tablespoons olive oil, a large pinch of salt and a few grinds of black pepper
  • Mix this thoroughly so that the cauliflower is coated in oil
  • ‌Now put it in a roasting tin and spread it out.
  • Place the tin in the oven for 20-25 minutes, it will be ready when the cauliflower is soft to a knife when you prod it through the stalk.

  • ‌While the cauliflower is cooking finely chop the shallots and garlic.
  • Always crush the garlic before chopping as it releases the allicin which is very beneficial to your health.
  • ‌Put 2 tablespoons olive oil into a large saucepan and add the shallot and garlic with a pinch of salt.
  • Fry this on a medium heat until it is soft and beginning to shrink, then turn off the heat.
  • ‌Now to the stock. Pour 500 ml of boiled water onto a stock cube preferably into a measuring jug so that you can both stir and pour it.
  • If using fresh stock you can simply add it when the cauliflower is ready.
  • ‌Once the cauliflower is ready, add it to the saucepan with the shallots and garlic and stir well.
  • Now add your 500ml of stock and bring it to the boil.
  • ‌Now you will need to transfer the mixture to a liquidiser and liquidise until smooth.
  • Add a little water if the mixture is too thick (after all cauliflowers vary somewhat in size) and season with salt and pepper to taste.
  • ‌If you want to make it look pretty garnish with a little fresh parsley.