Cauliflower cheese soup with toasted hazelnuts

A soupy take on one of everyone's favourite baked vegetable side dishes

Serves: 4

Ingredients:

600g cauliflower, broken into florets

3 garlic cloves, sliced

5ml (1 tsp) salt

2.5ml ( tsp) dried chilli flakes

5ml (1 tsp) paprika

45ml (3 tbsp) olive oil

1 onion, finely chopped

30ml (2 tbsp) cake flour

500ml (2 cups) milk

500ml (2 cups) vegetable stock

100g mature cheddar (or any crumbly hard cheese)

30ml (2 tbsp) hazelnuts, toasted

Method:

1) Preheat the oven to 180ºC.

2) Toss the cauliflower and garlic in a roasting tray with the salt, chilli flakes, paprika and half the olive oil. Roast for 10-15 minutes until cooked and turning golden at the edges.

3) Heat remaining oil in a pan and fry the onion until translucent. Stir in the flour, then whisk in the milk and stock. Cook, stirring continuously, for 5-10 minutes until thickened and gently simmering.

4) Remove from the heat, add the cauliflower and blend till smooth.

5) Serve topped with cheese and toasted hazelnuts.