I love a nice creamy cauliflower soup and I often cook a plain version that pairs well with meat (see Creamy Cauliflower And Parmesan Soup With Soft Pork Belly). I was recently introduced to roasted cauliflower soup and this soup needs no support act. 🙂
Cut a whole head of cauliflower of medium size into flat pieces. Spray them with a tiny bit of olive oil and airfry for about 5 minutes.
A basic version of this soup would use 4 cups of vegetable stock, 1 diced onion, 1 garlic clove and some nutmeg and cracked black pepper. Bring the stock to the boil, add most of the cauliflower and the rest of the ingredients. Simmer until the cauliflower is soft.
Use a stick mixer to blend the soup to a smooth consistency.
Serve hot, garnished with the reserved cauliflower pieces, spring onion and sesame seeds:
Here are some more soups and vegetarian dishes: