INGREDIENTS

  • 1 large head of cauliflower cut into florets (reserve a handful for garnish)
  • 2 medium potatoes peeled and diced
  • 1 large onion quartered
  • 1 whole garlic bulb
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 2 cups vegetable broth add more if desired
  • 1 cup oat cream or any plant-based cream

For Serving:

  • Reserved roasted cauliflower florets
  • Extra cream
  • Chili oil
  • Fresh herbs e.g., parsley or chives
  • METHOD
    Preheat the Oven: Preheat your oven to 200°C.
    Prepare the Vegetables: Arrange cauliflower florets (reserve a handful for garnish), diced potatoes, and quartered onion on a large baking tray. Cut the top off the garlic bulb and add it to the tray.
    Season and Roast: Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30-40 minutes or until tender and lightly browned.
    Roast the Garnish Florets: In the last 10 minutes, place reserved cauliflower florets on a small tray. Drizzle with olive oil, season, and roast until crispy.
    Blend the Soup: Squeeze roasted garlic cloves out of their skins and discard skins. Transfer roasted veggies and garlic to a blender with 2 cups vegetable broth; blend until smooth, adding more broth if needed.
    Heat the Soup: Pour the soup into a large pot, stir in oat cream, and heat over medium until warmed. Adjust seasoning to taste.
    Serve: Ladle soup into bowls, garnish with crispy cauliflower, a drizzle of extra oat cream, chili oil, and fresh herbs.