Creamy Cauliflower



  • 2 tablespoons butter, divided
  • 1 shallot, chopped
  • 2 garlic cloves, smashed
  • 1 head of cauliflower, chopped
  • 1 teaspoon cumin powder, plus extra for garnish
  • 1 teaspoon thyme, plus extra for garnish
  • 2 cups milk
  • 1 cup chicken stock
  • 2 tablespoons cream cheese
  • 1 cup shredded Parmesan cheese


  1. In a stockpot over medium-high heat, melt 1 tablespoon of butter and sauté the shallots and garlic. Add the cumin, thyme, the remaining butter, and the cauliflower. Season with salt and sauté until golden brown.
  2. Add 1 cup of milk and the chicken stock and simmer lightly until cauliflower is tender.
  3. Transfer soup to a food processor and blend until smooth. Return soup to pot and add the remaining milk, cream cheese, and half of the parmesan cheese.
  4. Divide the soup among four bowls, sprinkle the remaining cheese on each bowl, along with the cumin, and top with a sprig of thyme.