Roasted Cauliflower Soup
Cauliflower, when roasted, takes on a nutty mellow flavour, far removed from the boiled cabbage reek that put so many off this versatile vegetable. Being of the brassica family, it melds well with mustard.
2 cloves of garlic
½ head of cauliflower
1 cup of frozen peas
1 cup beef or vegetable stock
½ cup of cream/full fat milk
2-3 spring onions, chopped
1 teaspoon of Dijon or favourite mustard
¼ cup grated cheese to suit (smoked, parmesan, blue or feta)
Heat oven to 200 deg C. Break cauliflower into medium sized flowerets & chop up the stalk as well. It all tastes good. Chop onion roughly into eighths. Crush garlic with ½ teaspoon of salt and scrape into an oven dish with a good glug of olive oil. Shake cauli and onion through the garlicky olive oil. Bung in the oven for a good 40+ minutes, shaking it now and again. Don’t be frightened of charred edges. This is a good thing.
Once cauli and onion roasted, add to hot stock in a medium sized saucepan. Flick out any very blackened bits of onion or garlic as these will be bitter. (At this stage you can also add a massive handful of chopped fresh spinach leaves to wilt for less than a minute, but this will make for a very brown-green finish and adds a little bitterness.)
Put the pan into the sink and pulverize the mix with a stick blender until smooth and resembles pond algae. (Curse as it splatters you and the walls, or more sensibly, angle a lid over the pan against the blender handle, shielding yourself from the spray. )
Place pan back on the heat, add the peas and bring to a simmer until peas thawed through. Stir in the spring onions, cream, mustard and half the cheese, being careful not to bring to the boil as it may separate. Season to suit.
Spoon into bowls, topping with extra cheese. Convince family you are not a witch attempting to poison them with an evil concoction. Revel in their exclamations of wonder when they realise it actually tastes good.