Roasted cauliflower soup

Dean Purcell

For the soup

1 head	Cauliflower, medium size (Main)
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

1 piece	Blue cheese, crumble as much as wanted, to taste
1 sprinkle	Bacon bits, cooked crispy
1 small handful	Flat leaf (Italian) parsley, chopped
1 sprinkle	Parmesan cheese
1 drizzle	Chilli oil, or smoked paprika oil

Directions

1. To roast the cauliflower, cut it into florets and place on a baking tray with the garlic.
2. 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.
3. 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.
4. 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.
5. Bring to the boil, then reduce heat to a simmer. Blend using a stick blender in the pot or by carefully using a blender.
6. Garnish with your favourite garnish options. Bacon, blue cheese and parsley work well. Or parmesan and chilli oil.
7. Serve with toast or crusty bread.

If you liked this recipe, try Delaney's

potato and herb soup