A creamy and hearty cauliflower soup, ideal for a starter on a winters night. I made this for work one day and ended up giving the recipe to about 10 people. It works well when the cauliflower is a week old and has wilted a bit. One of the great things about this one is that it can be varied in so many ways by adding/subtracting herbs and spices. This quantity will give you 10 bowls and is good the next day. Also great for freezing.
I just made this and wow its amazing and so yummy! - 09 Jan 2012
Quite good.. I used Greek yogurt instead of sour cream.. and seasoned with some basil and lemon pepper - 09 Apr 2014
I roasted the cauliflower in the oven prior to making this. I used cream and garlic salt. I agree with the submitter that "one of the great things about this one is that it can be varied in so many ways by adding/subtracting herbs and spices." This is so much better the next day. - 19 May 2013 (Review from Allrecipes AU | NZ)