Stove Top Method

1. Saute the onion, garlic with your oil of choice, in a large saucepan over medium heat until they have softened.
2. Add the chicken stock and the finely chopped cauliflower. Cover the saucepan and reduce temperature to low, allowing the cauliflower to simmer for 5-10 minutes. This is where you need to watch the cauliflower, you don’t want to overcook it otherwise you will loose the flavour. My rule of thumb: cook until at least 3/4 of the liquid has evaporated.
3. Remove from the heat and place the entire contents of the saucepan into a high speed blender or food processor.
4. Blend until smooth and creamy.
5. Season with a little salt and pepper. Serve immediately.

Thermomix Method

1. Instead of chopping the vegetables as mentioned in the ingredients list, use your Thermomix to do the preparation work.
2. Place onion, garlic in the mixing bowl and chop for 3 sec/speed 7. Scrape down the sides of the bowl.
3. Add butter/macadamia oil/coconut oil and saute for 3min/Varoma/speed 1.
4. Add cauliflower and chop for 10 sec/speed 7. Scrape down the sides of the bowl.
5. Add stock and cook for 6 minutes/100C/speed 1.
6. Season with salt and pepper.
7. Blend for 30 seconds/speed 9 (gradually increasing the speed from 1 to 9).
8. Serve immediately.