Maria Benardis links the history of ancient Greece with modern Greek cooking. In this podcast, she speaks about her favourite way to enjoy cauliflower – in a creamy, fragrant soup. Maria says, "This is the way I enjoy cauliflower. Serve with some toasted crusty bread with melted Greek kasseri cheese".






Skill level

Average: 3.3 (95 votes)


  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 white onion, finely chopped
  • 1 large potato, chopped
  • 1 cauliflower, cut in florets
  • salt and pepper, to taste
  • 1 litre of chicken stock
  • 1 bay leaf
  • 150 ml double cream
  • 4 tbsp Greek-style yoghurt
  • ground nutmeg, to garnish
  • finely chopped parsley, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 5 minutes

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Heat the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes or until the onion softens. Add the potato and cauliflower, stirring for 1 minute. Season with salt and pepper.

Add the stock and bay leaf and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the cauliflower and potato are tender.

Remove from heat and set aside to cool for 5 minutes. Remove and discard the bay leaf. Using a stick blender, blend all the ingredients until a smooth, thick soup results.

Stir through the cream and season with salt and pepper. Divide the soup among bowls. Top each with a dollop of yoghurt and sprinkle with nutmeg and parsley to serve.


© 2012 Maria Benardis