Creamy Roasted Cauliflower Soup
- 1 whole cauliflower
- 100 g bacon
- 2 tablespoon cold pressed rape seed oil
- 200 ml (vegetable) broth
- 200 ml cream
- cold pressed walnut oil for serving
Preheat the oven to 200 degrees. Break the cauliflower into florets but keep the young leaves as well. Spread the florets on a baking pan and scatter bacon cubes over top (unless you are preparing a vegetarian version of this dish). Sprinkle with some nice and golden rape seed oil.
Roast in the oven for 40 minutes (turn over the florets once), then pile the entire mixture in a pot. Add broth and cream, then mix well with a hand blender and bring to a boil. Fry a handful of bacon cubes for serving. Sprinkle some walnut oil over the soup in the plate. You can also add a bit of grated Parmesan cheese.