Cauliflower And Corn Chowder | Donna Hay

Ingredients

• 800g cauliflower, cut into small florets
• 1 clove garlic, crushed
• ¾ cup (25g) finely grated parmesan
• sea salt flakes and cracked black pepper
• 1 tablespoon extra virgin olive oil
• 1 leek, thinly sliced
• 2 corncobs, kernels removed
• 400g can cannellini (white) beans, rinsed and drained
• 1 litre vegetable stock
• 2 cups (500ml) water
• ½ bunch chives, chopped
• ¼ cup dill sprigs