ingredients
1 large cauliflower (1.5kg), cut into small florets
2 tbsp Borderfields Gold Infusions Fragrant Garlic Cold Pressed Rapeseed Oil
Sea salt flakes & freshly ground black pepper
50g butter
4 fresh thyme sprigs
1 onion, finely chopped
1 celery stick, finely chopped
l litre vegetable or chicken stock
150ml single cream
½ a small bunch of parsley, leaves only, finely chopped, to serve
Borderfields Gold Infusion Smoked Chipotle Cold Pressed Rapeseed Oil, to serve
Preheat the oven to 220˚C/200˚C fan
method
Toss a handful of the cauliflower florets in a roasting tin with 1 tbsp of oil, season with a little salt and pepper and roast in the preheated oven for 10-15 minutes, or until golden and tender. Leave to one side.
Heat the remaining oil and butter in a saucepan with the remaining cauliflower along with the thyme, onion and celery and fry over a medium heat for 6 minutes or until softened but not browned.
Add the stock to the pan, bring to the boil and simmer for 10 minutes or until the vegetables are cooked.
Remove from the heat and, using a hand blender, blitz the soup until smooth. Stir through the cream and season to taste. If the soup is too thick, add a little extra stock.
Ladle the soup into warm bowls, top with the caramelised cauliflower florets, chopped parsley, drizzle over a little Borderfields Gold Infusions Smoked Chipotle Rapeseed Oil and serve immediately.
