← Nouns Cooking · Soup Pot

Ingredients

• 1 large cauliflower (about 1 kg), cut into florets
• 4 cloves Garlic, unpeeled
• 3 tbsp Olive oil, plus extra to serve
• 1 Onion, chopped
• 4 sprigs Thyme
• 1 l vegetable stock
• ½ tsp Dijon mustard (optional)
• 1 tbsp lemon juice
• smoked paprika, to serve
• Salt
• Black pepper

Method

1. Heat the oven to 220°C (425°F). Toss the cauliflower and garlic with 2 tbsp oil, salt and pepper and spread on a large tray.
2. Roast for 25–30 min, turning once, until the florets are tender and deeply golden at the edges. Set a handful aside for the topping.
3. While it roasts, heat the last tablespoon of oil in a pot over medium heat and cook the onion for 8 min, until soft.
4. Squeeze the roasted garlic out of its skins into the pot. Add the cauliflower, thyme leaves and stock and simmer for 10 min.
5. Blend until very smooth, adding the mustard and lemon juice. Thin with a little water if needed and season.
6. Serve topped with the reserved florets, a drizzle of olive oil and a pinch of smoked paprika.

Tips

• Use a high-powered blender for the silkiest texture; cauliflower purées beautifully once roasted.
• A spoon of white miso adds savoury depth, but then it is no longer gluten-free. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons James Beard Foundation