Roasted Cauliflower Soup

 

4 onions, peeled and quartered

1300 g cauliflower, cut into florets (don't discard the stems)

8 cloves of garlic, unpeeled

90 ml Knorr Creamy 1000 Island salad dressing

30 ml olive oil

800 ml tin of coconut milk

1000 ml warm vegetable stock

Garnish:

4 cauliflower florets, broken into small pieces

2 cup oil for frying

chives, chopped

Robertsons freshly ground black peppercorns, to taste

Robertsons Atlantic sea salt, to season

Preheat the oven to 180 degrees C.

Place the onions, cauliflower and garlic in a roasting tray and drizzle with the Knorr 1000 Island Salad Dressing and oil.

Toss the vegetables to make sure it is covered with the dressing and oil and roast for 45 minutes until cooked and the edges of the vegetables are starting to caramelise.

When the vegetables are done, remove the garlic cloves and place the cauliflower and onions in a large saucepan, adding all the roasted bits stuck to the roasting tray.

Squeeze the garlic out of their peels and add to the saucepan.

Add the coconut milk and stock and bring to a boil.

Reduce the heat and simmer for 5 minutes.

Remove from the from the heat and use a stick blender to blitz until smooth and creamy (add some boiling water if too thick)

Season with Robertsons Freshly Ground Black Pepper and Robertsons Atlantic Sea Salt, to taste, and keep warm.

Heat a bit of olive oil in a small pan and quickly fry the broken florets until crisp and golden brown.

Serve the soup with the fried florets and chopped chives.