Units
Scale
Ingredients
- 2 tbsp olive oil
- 16–20 garlic cloves (with the skin on)
- 5 1/2 cup cauliflower florets
- 1/2 tsp ground cumin
- salt + black pepper (to taste)
- 1/2 tsp fresh thyme
- 1/2 tsp fresh rosemary
- 4 cups water
- 1 veggie stock cube
- 1/4 cup nutritional yeast
- 1 tsp chilli flakes
crispy potatoes
- 1 kg potatoes
- 1/4 cup olive oil
- salt + black pepper (to taste)
Instructions
- Pre-heat oven 220°C / 428°F.
- Add cauliflower florets, garlic cloves (with the skin on), olive oil, ground cumin, salt and black pepper into a baking tray. Mix until cauliflower is coated with spices. Bake for 30-35 minutes or until slightly charred.
- Chop up potaotes, add into a pot filled with cold water and salt. Turn the heat up to high, and once the water starts to boil, boil for 7 minutes or until 80% cooked. Drain the water with a colander, give the colander a shake to fluff up the edges. Transfer into a baking tray, toss with olive oil, black pepper and salt. Bake under the cauliflower.
- Remove the cauliflower from the oven, and allow it to cool for 5 minutes. Stir the potatoes, then transfer them to the top shelf and bake for another 20 minutes or until crispy.
- While the potatoes continue to cook, finish up making the soup. Into a blender, add thyme, rosemary, stock, water, nutritional yeast, chilli flakes, roasted cauliflower and garlic – remember to remove the garlic skin first! Blend until smooth. Give the soup a taste and add more salt + black pepper if needed. Pour soup into a pot, cook for 20 minutes or until creamy.
- Enjoy warm with the crispy potatoes, more fresh thyme and rosemary.