CAULIFLOWER SOUP WITH CHEAT’S GARLIC CIABATTA WELSH RAREBIT
Serves 4
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes
For the soup:
Woolworths cauliflower florets 700 g olive oil 1T
Woolworths baby fennel
1 x 200 g pack, thinly sliced garlic 2–3 cloves, chopped water 2 cups
Woolworths vegetable stock concentrate 2 sticks milk ¼–½ cup chorizo, pan fried, for serving (optional)
For the cheat’s garlic ciabatta
Welsh rarebit:
Woolworths garlic butter ciabatta 8 slices Woolworths cheese sauce
1 x 400 ml sachet
1 Preheat the oven’s grill. Microwave the cauliflower for 5 minutes. 2 Meanwhile, fry the fennel and garlic in the oil until glossy, vibrant green and fragrant. Add the cauliflower, water and stock and simmer for 15 minutes, or until the cauliflower is tender. Remove from the heat. 3 To make the cheat’s Welsh rarebit, pan-fry the ciabatta until golden brown and crunchy on both sides. Arrange on a baking tray and spread the cheese sauce onto each slice. If you like, add more grated cheese.
4 Place under the grill for 3–5 minutes, or until golden and bubbling. Blend the soup and milk until smooth and season to taste. Serve hot with the Welsh rarebit and pan-fried chorizo.
HEALTH-CONSCIOUS
WINE: Woolworths Domaine
Grier French Chardonnay