Instructions

1. Cut the cauliflower head into rough florets, including the stalk. Spread over a baking tray and drizzle with oil and salt.
2. Roast in the centre of the oven at 180°C for 15-20 minutes, until slightly softened and roasted.
3. Add the cauliflower florets and all the remaining ingredients to a pan and blend, using a stick blender, until the soup is smooth and velvety. Add salt and white pepper to taste. Reheat until hot.

TIP I like to take the inner leaves of the cauliflower, toss gently with some olive oil and sea salt, and roast them in the oven (180°C) for 5-10 mins until crispy (keep an eye on them because they crisp up quickly) and serve with the soup. They’re best eaten fresh, but in my house, there’s never any left!

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