I absolutely love Cauliflower Cheese, it is one of my favourite side dishes for a Sunday roast but as no one else in this house eats it I tend to make a small individual dish using a few florets, which leaves me with a substantial part of the cauliflower left-over to make lovely creamy soup for lunch the following days.  On Sunday I decided to try out Mark Hix recipes for both from his lovely book British Seasonal Food.  I only slightly deviated from his recipe by not using leeks (I had none) and by using less milk and no cream. The soup was delicious and I served it in the picture above with some diced chorizo lightly fried in rapeseed oil, which adds a welcome bit of heat and spice, and on day two I threw in the rind of some old parmesan from the freezer whilst it reheated and it was every bit as tasty as the first day. It is a really gorgeous simple soup to make.  [Read more…]