Erica’s Cauliflower Soup Recipe

Here’s a family favourite, its substantial and nutty and can be tarted up with cream, nuts, bacon bits, but is totally perfect by itself!

1 Head of cauliflower
4-6 Garlic cloves, or to taste
2-3 White onions
1 Can of cannellini beans
1L Vegetable or chicken stock (roughly)
Salt (to taste)
Pepper (to taste)

Set the oven to 180°C.
Break the cauliflower down into florets, cut the core and stalk into discs/bits. In a large bowl, add olive oil and flaky sea salt. Roll and cover the cauli in the oil and salt using your hands.
Bake until the florets show a gorgeous golden colour.
In the meantime, chop the onion and fry to golden brown in a large saucepan/pot (sprinkle the onion with salt).
Add garlic (as much as you like), we’re a garlic family so we pile it in.
Add the cauliflower to the onion and garlic and fry for a little.
Add the beans and fry for a little more.
Add the stock. I add a bit of nutmeg too.
Cook for 20 minutes or so, then pulverise with a stick blender.

Serving Suggestion:
This vegan soup is a whole meal in itself. Perfect with Pinot Gris and Sauvignon Blanc, especially ORANGE Sauvignon Blanc!