Serves: 4
INGREDIENTS
600 grams cauliflower florets
4 tablespoons olive oil
sea salt and freshly ground pepper
1 onion, finely diced
3 bay leaves
½ teaspoon ground cumin
750 ml chicken or vegetable stock
100 ml cream
Red capsicum purée
1 red capsicum
¼ cup finely grated Parmesan cheese
¼ cup extra virgin olive oil
1 teaspoon red wine vinegar
To finish
¼ cup toasted pumpkin seeds
METHOD
Heat the oven to 180ºC. Place the cauliflower florets into a roasting tray and drizzle over 2 tablespoons of the olive oil. Season generously. Roast in the preheated oven for 20-25 minutes, turning occasionally, until the cauliflower is golden and cooked.
Increase the oven to 200ºC and roast the red capsicum for the purée until it is soft and the skin blistered.
Heat the remaining 2 tablespoons of oil in a large saucepan. Stir in the onion, bay leaves and cumin and cook until the onion is soft and translucent but not browned. Stir in the cauliflower and sauté for a couple of minutes. Add the stock and bring to the boil. Reduce to a gentle simmer, stir in the cream and continue to simmer for a further 15-20 minutes.
Capsicum purée: Peel and deseed the capsicum and place in a food processor or blender. Add the other ingredients and blend until smooth. Set aside until ready to serve.
Remove the bay leaves and transfer the soup to a blender, process until very smooth then return to the pot.
Serve the soup hot with a dollop or swirl of the purée and a sprinkling of toasted pumpkin seeds.
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