This recipe isn't vegan but for those who are intolerant to cows milk (reacting to a particular protein in cows milk that humans cannot digest), often they'll find that sheep or goat products are okay for them. Manchego (Spanish) and pecorino (Italian) are two hard cheeses made from ewes milk which contains a sharp distinctive yet buttery flavour which is milder than goat sheep. My husband loves cheese and he loves cauliflower so as a treat I combined the two and made a very tasty dinner.
Sheep milk is an excellent source of protein, it can contain up to 3 times more protein than cows milk. Often goat or sheep milk formula is suitable for babies who cannot tolerate cow, providing high levels of calcium and nutrients. If you ever suffer from gastro or overheating, sheep yogurt is the perfect way to counteract it, providing good bacteria to heal the gut. If you're vegan and still want the cheese flavour, simply add some nutritional yeast instead.
I chose manchego for this soup, but pecorino will do as well. Depending on the age of the cheese it will carry a mild or more distinctive taste. I actually had some of the soup without the cheese and it was tasty too so if you just wanted cauliflower, omit the cheese part. Nick had his with sheep yogurt as sour cream and it was light but filling which kept us going for the next few hours when the dog had to be taken to the vet as she has a habit of swallowing her bones instead of chewing!
I chose manchego for this soup, but pecorino will do as well. Depending on the age of the cheese it will carry a mild or more distinctive taste. I actually had some of the soup without the cheese and it was tasty too so if you just wanted cauliflower, omit the cheese part. Nick had his with sheep yogurt as sour cream and it was light but filling which kept us going for the next few hours when the dog had to be taken to the vet as she has a habit of swallowing her bones instead of chewing!
Cauliflower Cheese Soup
1/2 head cauliflower
180g - 200g hard sheep cheese
1 carrot
1 stalk celery
1 yellow onion
4 cups hot water
1 TBS vegan butter
1 cube vegetable stock
1 tsp minced garlic
pepper to taste
1. Chop the cauliflower, carrot, celery and onion into small pieces
2. In a pot heat up the butter, add the garlic, vegetable stock and 1 cup of hot water, then sauté the vegetables for 10 mins. Covering it with a lid for a couple of mins will also help retain the liquid, if you need to add a bit more water
3. Add in the rest of the hot water and cook on med heat for 10 mins
4. Grate the cheese
5. Puree the soup until it's all smooth and thick, then add in the cheese, simmer on low heat for another 5 minutes before mixing well and serving
2. In a pot heat up the butter, add the garlic, vegetable stock and 1 cup of hot water, then sauté the vegetables for 10 mins. Covering it with a lid for a couple of mins will also help retain the liquid, if you need to add a bit more water
3. Add in the rest of the hot water and cook on med heat for 10 mins
4. Grate the cheese
5. Puree the soup until it's all smooth and thick, then add in the cheese, simmer on low heat for another 5 minutes before mixing well and serving
