Roasted cauliflower soup
Photo by Dean Purcell
For the soup
|1 head||Cauliflower, medium size|
|3||Garlic cloves, use up to 4, skin on|
|1 Tbsp||Olive oil|
|2 Tbsp||Flat leaf (Italian) parsley, coarsely chopped|
|1 tsp||Chilli flakes|
|3 cups||Chicken stock, or vegetable stock|
|1||Leek, finely sliced|
|1||Red onion, finely sliced|
Options for garnish
- To roast the cauliflower, cut it into florets and place on a baking tray with the garlic.
- Drizzle with plenty of olive oil, then sprinkle over the chilli flakes and the parsley. Season with salt and pepper. Roast at about 200C for about 15-20 minutes, until it starts to brown slightly on top.
- Take a large saucepan and add a little oil. On medium heat, saute the leek and red onion until soft. Add 2 cups of the stock and gently increase the heat.
- Remove the cauliflower from the oven, and remove the skin from the garlic. Add cauliflower and garlic to the pot, then add the remaining stock.
- Bring to the boil, then reduce heat to a simmer. Blend using a stick blender in the pot or by carefully using a blender.
- Garnish with your favourite garnish options. Bacon, blue cheese and parsley work well. Or parmesan and chilli oil.
- Serve with toast or crusty bread.
If you liked this recipe, try Delaney's potato and herb soup