Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: South African
Ingredients: 2 onions, peeled and quartered; 650 g cauliflower, cut into florets (don't discard the stems); 4 cloves of garlic, unpeeled; 45 ml Knorr Creamy 1000 Island salad dressing; 15 ml olive oil; 400 ml tin of coconut milk; 500 ml warm vegetable stock; 2 cauliflower florets, broken into small pieces; 1 cup oil for frying; chives, chopped; Robertsons freshly ground black peppercorns, to taste; Robertsons Atlantic sea salt, to season

4 People
55 min.
easy

Ingredients

2 onions, peeled and quartered
650 g cauliflower, cut into florets (don't discard the stems)
4 cloves of garlic, unpeeled
45 ml Knorr Creamy 1000 Island salad dressing
15 ml olive oil
400 ml tin of coconut milk
500 ml warm vegetable stock

Garnish:

2 cauliflower florets, broken into small pieces
1 cup oil for frying
chives, chopped
Robertsons freshly ground black peppercorns, to taste
Robertsons Atlantic sea salt, to season

Cooking Method

Preheat the oven to 180 degrees C.
Place the onions, cauliflower and garlic in a roasting tray and drizzle with the Knorr 1000 Island Salad Dressing and oil.
Toss the vegetables to make sure it is covered with the dressing and oil and roast for 45 minutes until cooked and the edges of the vegetables are starting to caramelise.
When the vegetables are done, remove the garlic cloves and place the cauliflower and onions in a large saucepan, adding all the roasted bits stuck to the roasting tray.
Squeeze the garlic out of their peels and add to the saucepan.
Add the coconut milk and stock and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Remove from the from the heat and use a stick blender to blitz until smooth and creamy (add some boiling water if too thick)
Season with Robertsons Freshly Ground Black Pepper and Robertsons Atlantic Sea Salt, to taste, and keep warm.
Heat a bit of olive oil in a small pan and quickly fry the broken florets until crisp and golden brown.
Serve the soup with the fried florets and chopped chives.