Roasted Cauliflower Soup

Preparation 20 Minutes

Cook 45 Minutes

Serves 4-6

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Method

  1. Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180°C for 25 minutes or until tender.
  2. Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
  3. When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
  4. For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.

Ingredients

800g cauliflower

2 tbsp olive oil

2 tsp cumin seeds

Salt flakes & freshly ground black pepper

1 onion, roughly chopped

4 cloves garlic, finely chopped

2 starchy potatoes, peeled and chopped

1.5L chicken stock

1 tbsp olive oil

1 cup finely chopped or torn day old sourdough bread

1/4 cup SUNBEAM Walnuts, roughly chopped

1/3 cup flat leaf parsley, chopped

1 tbsp SUNBEAM Currants

Recipe Collection

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Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.

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Notes:
Lightly wipe your knife blade with a little oil when cutting dates. It will ensure the dates don’t stick to the knife and making cutting easier.

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  2. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
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Candied Walnut & Beetroot Salad

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  2. Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
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