Peel and chop the onion and garlic. Heat the oil in a large saucepan. Add garlic and onion and sweat for 2 minutes. Cover with 1 liter of water, pepper and bring to a boil.
Add the chicken bouillon cube and stir to dissolve. Add the cauliflower after chopping into florets, cover and reduce heat. Simmer 15 minutes.
Add the light crème fraîche and mix until it is a velvety cream. Divide the cream of cauliflower into 4 soup plates and top with 2 slices of Saint Agur. Serve immediately.
- Choose a cauliflower with properly closed green leaves on the stalk, and very white and firm florets, without black marks.
You may use: - 800g of frozen cauliflower florets - Frozen onion and garlic.