Spiced Roast Cauliflower Soup

Instructions

1. Preheat the oven to 200°C/fan 180°C/Gas 6, and line a large baking tray with parchment paper.
2. Remove the stalk and leaves from the cauliflower, setting the leaves aside. Chop the stalk into one-inch chunks, break the head into florets, and arrange them on the baking tray. Drizzle with 2 tbsp of the oil, sprinkle over the turmeric, season with salt and pepper, and gently toss until the cauliflower is coated.
3. Bake for about 20 minutes, turning the cauliflower about half way, until it's lightly charred.
4. Meanwhile, add the remaining tbsp of oil to a large frying pan over a medium heat, and cook the onion until it's soft and caramelised.
5. Add the garlic, cook for a couple more minutes, then add the cumin and garam masala and cook for a couple more minutes, until fragrant. Reduce the heat to low until the cauliflower is ready, then add all but a handful of florets to the pan.
6. Add the reserved cauliflower leaves to the baking tray with the remaining florets, stir to coat in the oil and turmeric, and place back into the oven to crisp up.
7. Meanwhile, stir your the cauliflower into the onion and spices until coated, add 750ml of the stock and, using a blender (stick or standard), whizz your soup until smooth. If you prefer your soup a little thinner, add more stock.
8. Return your soup to the pan if necessary, check and adjust the seasoning, and add the lime juice. Turn the heat up to gently warm up the soup, and remove your crispy florets and leaves from the oven.
9. Serve the soup topped with a scattering of florets and leaves, and a sprinkling of black sesame seeds, chilli flakes and fresh coriander, if you like. You could also swirl in some coconut or oat cream and a little chilli oil.
10. Serve with warm chapatis, naan, or crusty bread.