Roasting the vegetables before you puree them helps intensify the flavours in this winter warmer.
- Preheat oven to 220°C. Place cauliflower, potatoes, onion, garlic and cumin in a roasting pan. Drizzle with oil and toss to combine. Roast for 25 minutes or until vegetables are tender.
- Remove 3/4 cup cauliflower from the roast vegetable mixture and reserve. Peel the garlic, then place in a food processor with remaining vegetable mixture and 500ml (2 cups) water, and process to a puree.
- Transfer the pureed mixture to a large saucepan, add milk and 500ml (2 cups) water and bring to the boil. Stir in parmesan until well combined and season with salt and pepper.
- Ladle soup among warmed bowls and top with reserved cauliflower. Drizzle with extra oil, scatter over parsley and serve immediately with crusty bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set