How to love cauliflower

If like me you're not a fan of cauliflower, this Roasted Cauliflower Soup will change your mind.

It's amazing and the best soup I've had in a long time. Somehow roasting the cauliflower transforms it into something sensational. Several of my colleagues sampled it one day I took some to work for lunch, and they were impressed.

As part of my convalescence today I produced a big pot of it. I haven't had much appetite for days but I did enjoy this.

Roasted Cauliflower Soup

1 large or 2 small heads of cauliflower
Extra virgin olive oil
Salt
2 chopped onions
4 crushed cloves of garlic
1.5 - 2L vegetable stock (the amount depends on how much cauli you use)

Prehet oven to 180 degrees celcius.
Chop the cauli into florets.
Blanch them in boiling water 1-2 minutes, and place in a roasting pan. Sprinkle with extra virgin olive oil and salt, roast 20-30 mins.

Keep an eye on them as you want golden colour but not burnt cauli.

While the cauli is doing its thing, heat some oil in a heavy bottomed pot and gently fry the onions and garlic.

Add the vege stock (I use Simon Gault's from the supermarket), and then the cauli. I add the full 2L of stock and as it comes to the boil, carefully laddle off 250-300ml.

Gently simmer everything for 15 mins. Use a stick blender to blend the soup. If it's a bit thick, add in some of the stock removed earlier.

In the photo I've added a bit of bacon and my home made Caspian Sea Yogurt.