For a quick and easy recipe, whip up this creamy 3-ingredient cauliflower soup.
- Preheat oven to 200C.
- Season and lightly spray cauliflower with olive oil and place in the oven for 30 minutes or until golden.
- Remove from oven and set aside to cool.
- Once cooled, slice the cauliflower into two halves and chop off the florets, reserving a couple for later use.
- Place the chopped cauliflower, stock and cream into a blender and process until smooth.
- Heat up the soup when ready to serve and season with salt and pepper. Top with remaining florets.
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Food Storage Container Set
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