- Step 1
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. 2
- Step 2
Add cauliflower, chicken stock and 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until cauliflower is tender. Set aside for 5 minutes to cool slightly.
- Step 3
Blend, in batches, with cheese and cream, until smooth. Return to pan over low heat. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Serve sprinkled with extra grated cheese and paprika.