A gorgeous roast cauliflower soup is so filling and just beautiful during winter months.
This recipe serves around 8 and is perfect to make in advance and freeze.
INGREDIENTS:
2 whole cauliflowers, washed, with the bottom cut flat
4 cloves garlic, finely chopped
1tsp salt
1 tsp pepper
1 tsp herbs (try oregano, thyme etc)
1/3 cup Sticky Balsamic Extra Virgin Olive Oil
1/4 cup Sticky Balsamic Dukkah
Parmesan Cheese, grated
2 Onions, diced
1 large leek, thinly sliced
1 knob butter
1 cup cream
Chicken stock
Sticky Balsamic Pearls
METHOD:
1. Heat an oven to 180 degrees celsius.
2. Place whole cauliflowers onto a baking tray
3. Mix Sticky Balsamic Extra Virgin Olive Oil, salt, garlic, salt, pepper, herbs together and spoon over the cauliflowers. Rub in so it evenly coats the cauliflower.
4. Add grated parmesan and Sticky Balsamic Dukkah over the top.
5. Place in oven until cooked (25-30 minutes). Stop here to use as a side dish.
6. While the cauliflower are cooking, add butter and a dash of Sticky Balsamic Extra Virgin Olive Oil to a pan and fry the onion and leek.
7. Once cauliflower, onion and leek are cooked, add to a blender with the cream and blend until smooth, adding chicken stock until your desired consistency is reached.
8. Serve with extra parmesan cheese, Sticky Balsamic Dukkah, Sticky Balsamic Pearls and some bread.