Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves 4


  • 1 onion, sliced
  • 1 clove garlic, minced
  • 1 small rind parmesan
  • 2 heads cauliflower
  • 1 litre chicken/vegetable stock
  • 60-70ml cream
  • Lemon juice
  • Good olive oil


  • 100g grated parmesan (or you can experiment using your favourite Irish cheese)
  • 30g (1 large egg) white


  1. To make the crisps, finely grate 100g parmesan into a bowl. Add an egg white to this and mix as smooth as possible with a wooden spoon & form into a ball with your hands
  2. Lightly grease two sheets of baking parchment, place your mix on one and cover with the other. Use a rolling pin to roll thinly
  3. Place between two baking trays and bake in a preheated oven at 150c for 18mins until golden brown
  4. To make the soup, begin by adding a small knob of butter to a pot, add the onion, garlic and parmesan rind and cook gently for 3 mins, don't add colour.
  5. To prepare the cauliflower, take all the exterior white head off the stalk and roughly chop. Add this to the pot. Stir to coat in the butter and cook for a further 2 minutes. 
  6. Add just enough stock to barely cover the mix and bring to the boil (Can always adjust consistency afterwards) - simmer for 15 minutes. 
  7. Once the cauliflower is soft, add the cream and season with salt, remove the parmesan rind and transfer to a blender to blend to smooth consistency, you can use a hand blender, adjust seasoning with some lemon juice & sea salt
  8. Add the soup to bowls and finish with some grated parmesan, olive oil, and the caramelised parmesan crisps