Caramelised Cauliflower Soup With Roasted Parmesan Cauli-Florets And Lemon-Burnt Butter

DIFFICULTY
Average Average
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
6-8 6-8
Caramelised Cauliflower Soup With Roasted Parmesan Cauli-Florets And Lemon-Burnt Butter
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 150g baby leeks, chopped
  • 4 cloves garlic, chopped
  • 3 Tbsp. olive oil
  • 1.5kg cauliflower
  • 1 - 2 litres vegetable stock
  • 1 cup cream
  • Sea salt and freshly ground black pepper
Parmesan cauli-florets:
  • 1 head cauliflower florets
  • Sea salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 70g Parmesan, grated
Lemon-burnt butter:
  • 150g butter
  • Juice of half a lemon
Garnish:
  • Foraged nasturtiums or watercress
  • Micro-greens

  • Method

  • 1
    For the soup:
  • 2
    Sweat the leeks and garlic in olive oil in a Le Creuset Cast Iron 26cm Marmite for 5 minutes. Add the cauliflower and sauté for a further 5 minutes before spooning over enough warm vegetable stock to just cover. Simmer for 40 minutes or until tender.
  • 3
    Remove from the heat and leave to cool. Blend with the cream in a food processor until smooth. Pour back into your cleaned casserole to warm through, then season to taste.
  • 4
    For the Parmesan cauli-florets: Preheat the oven to 200°C. Toss florets in olive oil, arrange baking paper on a baking tray, season, and roast for 25 minutes. Generously sprinkle with Parmesan and bake for a further 5 - 10 minutes until the cheese is caramelized and golden.
  • 5
    For the lemon-burnt butter, melt the butter in a small Le Creuset Saucepan over medium heat. Allow turning a rich golden brown, immediately remove from the heat and squeeze in lemon juice.
  • 6
    To serve:
  • 7
    Drizzle the butter over the cauliflower soup, top with Parmesan cauli-florets, and garnish with nasturtiums and micro-greens to serve.
  • 8
    Cook's Notes:
  • 9
    Nasturtiums are easy to grow and find - they grow like weeds and are edible. Just make sure to wash them properly. Alternatively, replace with watercress or sorrel.