**If you swap out the chicken bone broth in this recipe with vegetable stock you have the perfect autumn vegetarian soup.**
Dinner in 5
Pan Macmillan Australia
cauliﬂower 1 head (about 1 kg), broken into ﬂorets
onion 1, chopped
garlic cloves 4,
chopped chicken bone broth 1.25 litres (page 231) **or vegetable stock**
+ coconut oil or good-quality animal fat 3 tablespoons, melted
sea salt and freshly ground black pepper
extra-virgin olive oil for drizzling
“When cauliﬂower is abundant and cheap, I love to eat it in as many ways as possible. I roast, fry, pickle and use it raw in salads. One of the easiest and most satisfying ways to prepare cauliﬂower when you have a glut is to make a delicious soup. This one is really versatile, so use whatever seasonings take your fancy.” p 194
Preheat the oven to 200°C (180°C fan-forced).
Place one-quarter of the cauliﬂower ﬂorets on a baking tray, drizzle over 1 tablespoon of the coconut oil or fat and toss to coat. Sprinkle on a little salt and roast for 20 minutes, or until the cauliﬂower is golden. Set aside.
Heat the remaining coconut oil or fat in a large saucepan over medium–high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until slightly softened.
Stir in the garlic and cook for 1 minute, or until fragrant. Add the remaining cauliﬂower ﬂorets and cook for 5 minutes to soften.
Next, pour in the broth (**or stock**) and bring to the boil. Reduce the heat to medium– low and simmer for 30 minutes, or until the cauliﬂower is very tender.
Puree the soup with a hand-held blender until super smooth. Season with salt and pepper.
Ladle the soup into warm serving bowls and top with the reserved roasted cauliﬂower. Finish with a drizzle of olive oil, sprinkle on some pepper, if desired, and serve.