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Roasted Cauliflower

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"Here is a hearty warm winter soup for the cold nights."

Serves 6 to 10 | Prep Time 20 minutes | Cook Time 1/2 hour

Why I Love This Recipe

Even the simplest of ingredients can bring a luxurious, refined soup. Cauliflower is available all year, but this recipe caters to the holidays.

Ingredients You'll Need

1head Orange Cauliflower
100g Long Grain Rice
1/2 each Large White Onion
80ml heavy cream
100g butter
3 each garlic clove
2 liters veg stock or water (store bought vegetable stock is best)
olive oil
60g extra virgin olive oil
1tsp ground nutmeg
garnish: lemon juice, chopped parsley, roasted cauliflower


Set oven to 400. Cut the cauliflower up into some 1 inch pieces, season with salt, toss with a little oil and roast until slightly golden

Slice onions thinly can sweat on medium low heat for about 10 minutes in a large stock pot. Taking care not to brown the onions. The onions should just be translucent but flagrant. Sprinkle a few pinches of salt.

Put the cauliflower in with the onions then add garlic, rice and enough vegetable stock or water to cover the cauliflower but half an inch. Bring to boil and then simmer for 1 hour

Put the soup in a blender with the extra virgin olive oil, ground nutmeg and blend until the soup is creamy.

Garnish with roasted cauliflower, lemon juice and chopped parsley.

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