INGREDIENTS
- 1 large cauliflower cut into 4cm florets, with a few small pieces reserved for garnish
- Extra-virgin olive oil
- Salt and pepper
- 1 medium brown onion, sliced
- 1 small red onion, sliced
- 2 cloves garlic, crushed
- 1L vegetable or chicken stock
- 2 tbsp unsalted butter
- ½ cup cooking or thickened cream
- A squeeze of fresh lemon juice
- ¼ tsp ground nutmeg
- Parsley or chives – optional
METHOD
Preheat oven to 190°C fan bake.
Place the cauliflower florets on a lined baking tray, drizzle with a little olive oil and a sprinkle of salt. Bake for around 25 - 30 minutes or until the cauliflower is starting to brown at the edges and is tender. You may need to turn it once to ensure it cooks and browns evenly.
In a heavy pot, over medium heat, add a little olive oil and sauté the onion with a little salt and pepper. Stir occasionally, until the onion is softened and turning translucent for around 5 - 7 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Quickly add the stock to avoid the garlic burning and turning brown which will make the soup bitter.
Reserve a few of the smaller roasted cauliflower florets and crumbs which should be slightly crispier, for garnish.
Place the rest of the roasted cauliflower into the stock and increase the heat to medium-high and bring the mixture to a simmer for around 10 – 15 minutes.
Remove the pot from the heat and stir in the cooking cream.
Let it cool for a few minutes then using a stick mixer blend to a smooth consistency.
Add the butter, a squeeze of lemon juice and the nutmeg, blend again.
Taste and add a little more salt and pepper if needed.
Top individual bowls of soup with a little roasted cauliflower floret and a sprinkle of chopped parsley or chives. Serve with seeded bread or soft rolls.
This soup keeps well in the fridge for a few days and freezes well.
