Baked Cauliflower Cheese Soup - cooking recipe

Ingredients

700 g cauliflower, chopped into small florets
450 ml milk
450 ml light cream
1 bay leaf
50 g unsalted butter
1 large onion, chopped
25 g plain flour
200 ml vegetable stock
350 g gruyere, grated
1/2 teaspoon nutmeg, grated

Preparation

Place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. Strain, reserving the milk mix and discarding only the bay leaf.
Wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine.
Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg.
Baking:.
Preheat the oven to 220\u00b0C.
Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese.
Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.