I start with the cauliflower that I cleaned of the leaves and I broke it into florets. In a soup pot, boil about three litres of water with a tablespoon of salt. When the water has started to boil, put the cauliflower florets in the pot. Boil the cauliflower for about 15 minutes, then put it in a strainer and let it drain and cool. I chopped the leek finely.
Put the chopped leek in an electric chopper over which we put the boiled cauliflower, as much as it fits, and we start to chop. Repeat the operation until we finish with all the cauliflower and turn everything over in a bowl.
Season with a tablespoon of the vegetable mix for soups, a teaspoon of salt and half a teaspoon of freshly ground pepper. Stir, then add another tablespoon of English mustard and two tablespoons of mayonnaise. Transfer everything to a serving bowl and garnish with chopped parsley on top.
It can be served as a side dish, for example near turkey meatloaf or oven-roasted turkey thighs but we prefer to eat it spread on bread, for breakfast with some salami or sausages and tomatoes.