
Roast cauliflower, cumin and coconut milk soup
Materials
- 1 cauliflower head broken into florets
- 2 garlic cloves
- 1.5 tsp cumin seeds
- 1 tbsp flaked chillies
- 1 tbsp olive oil
- 200 ml Vegetable broth
- 200 coconut milk
- 1 tsp black pepper
Instructions
- Preheat the oven to 190C/170C Fan/Gas 5
- Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil
- Roast for 25–30 minutes, or until golden
- Pour the stock and coconut milk into a large saucepan and bring to a simmer
- Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid
- Simmer very gently for 10 minutes
- Remove the soup from the heat and blitz using a stick blender until smooth
- Season to taste with salt and pepper