Best enjoyed spread over a thick slice of sourdough
A lunch time favourite
Heat the oven to 220°C. In the meantime, cut your cauliflower into florets, finely chop the onion, garlic, celery and parsley.
Toss the cauliflower florets into a large roasting tray along with a good amount of olive oil, as well as the cumin and thyme. Roast for 15 minutes or until golden, then discard the thyme.
Heat the remaining oil in a saucepan and fry the onion and celery for around 10 minutes or until softened. Add the garlic and fry for a further minute. Stir through the cauliflower before pouring in the stock. Allow to simmer for 10 minutes.
Once soft, blitz until smooth and add in the cream. Make sure you season the soup to your taste. Top with parsley and a little olive oil and enjoy!
Recipe from BBC Good Food