WHOLE ROASTED CAULIFLOWER AND POTATO SOUP WITH CRISP GARLIC AND PARSLEY CRUMBS

A pot full of winter goodness with a whole cauli roasted in a potato soup flavoured with nutmeg and bay leaf. The crumbs make for a glorious crunchy topping.

40 grams butter 1 brown onion, grated 2 cloves garlic, crushed

½ teaspoon freshly grated nutmeg

1 tablespoon thyme leaves 1 bay leaf 2 tablespoons plain flour 2 teaspoons sea salt good grind black pepper 1 litre milk

350 grams agria potatoes, peeled

1 small cauliflower, outside leaves removed

2 tablespoons melted butter sea salt and ground pepper TO SERVE ¾ cup cream ½ cup milk

Crisp Garlic and Parsley Crumbs (see recipe below) Preheat the oven to 180°C fan bake.

Melt the butter in a large ovenproof saucepan. Add the onion, garlic, nutmeg, thyme and bay leaf. Cover and cook over a gentle heat for 10 minutes until soft, stirring often to prevent everything sticking on the base of the pan.

Stir in the flour, salt and pepper and cook for 2 minutes. Add the milk in 3 lots and bring to the boil then simmer for 3 minutes.

Grate the potato on the large side of a box grater. Add to the pan, bring to the boil then simmer for 5 minutes.

Trim the cauliflower so it sits flat and use a small sharp knife to remove as much of the thick inner stem as possible, but keeping the cauliflower in one piece.

Brush all over with the melted butter and season generously with salt and pepper. Place in the saucepan and cover with a lid.

Bake for 30 minutes then uncover and continue to cook for about 25 minutes, or until the cauliflower is golden and tender when pierced with a skewer.

TO SERVE: Heat the cream and milk together and place in a serving jug. Spoon out the cauliflower and place in bowls. Divide the soup among the bowls. Pass the hot cream for pouring over each serve and top with the crisp crumbs. SERVES 4