Roast cauliflower, cumin and coconut milk soup
Summary Not available
- 1 cauliflower (broken into florets)
- 2 garlic cloves
- 1.5 tsp cumin seeds
- 1 tbsp flakes
- 1 tbsp olive oil
- 200 ml vegetable stock
- 200 coconut milk
- 1 tsp black pepper
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
No extra notes