125 ml (375 milliliters) Parmesan Herbs Seasoning520 GR
375 ml (1 1/10 liters) Half and half (10%) cream
375 ml (1 1/10 liters) Shredded cheddar cheese
Procedure
Combine cauliflower stock and seasoning in large saucepan. Bring to a boil over medium heat then cover and simmer 15 to 20 minutes or until cauliflower is tender. Purée with hand blender or food processor. Stir in cream and cheese. Heat through.
