Cauliflower cheese soup
Cauliflower cheese soup Ingredients600g cauliflower, broken into florets3 garlic cloves, sliced5ml (1 tsp) salt2.5ml ( tsp) dried chilli flakes5ml (1 tsp) paprika45ml (3 tbsp) olive oil1 onion, finely chopped30ml (2 tbsp) cake flour500ml (2 cups) milk500ml (2 cups) vegetable stock100g mature cheddar (or any crumbly hard cheese)30ml (2 tbsp) hazelnuts, toastedMethodPreheat the oven to 180ºC. Toss the cauliflower and garlic in a roasting tray with the salt, chilli flakes, paprika and half the olive oil.Roast for 10-15 minutes until cooked and turning golden at the edges.Heat remaining oil in a pan and fry the onion until translucent.Stir in the flour, then whisk in the milk and stock.Cook, stirring continuously, for 5-10 minutes until thickened and gently simmering.Remove from the heat, add the cauliflower and blend till smooth.Serve topped with cheese and toasted hazelnuts. Serves 4..
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