Ingredients

• 6 cups cauliflower florets
• 1 cup chopped onions
• ½ cup peeled and diced potatoes
• 2 teaspoons Korean chili paste
• 2 cups milk
• 2 cups chicken stock
• Salt and freshly ground pepper
• 2 tablespoons chopped coriander

Method

Combine cauliflower, onions, potatoes, chili paste, milk and stock in a pot over high heat. Bring to boil, reduce heat to low and simmer, covered, for 20 minutes or until cauliflower and potatoes are soft. Purée with a stick blender until smooth. If too thick, add a little more milk. Season well with salt and pepper and reheat when needed. Garnish with chopped coriander. Serves 6