Cauliflower used to be my food hell when I was a child.  I remember my Mum having to mash it into tiniest pieces not to be spotted on the surface of the soup, otherwise I would not go anywhere near it. Cooked pieces of cauliflower as a side dish made me sick just looking at it.  But that was a long time ago. Now I am a huge fan of cauli. Particularly love it as a side to meats, feed lots of it to my family and this lunch time gave them a soup, the recipe from latest Good Food.

A shallot fried on olive oil, small cauli cut in florets in, 3 small spuds,chicken stock, lid on and it cooked for about 12-15 minutes.  In the meantime I chopped some chorizo and some sourdough and quickly panfried it with a little bit of garlic.

When the cauliflower was nice and soft, I blitzed it all into a creamy goodness, improved the greyish colour with a splash of double cream, seasoned generously, added some chopped parsley and that was that. Izzie scoffed down a bowl of it minus chorizo, we enjoyed the whole lot. Yum.