warming soup with nutty roast cauliflower accented with
rosemary and garlic, and topped with a little freshly
grated Parmesan cheese.
the oven to 250C/500F. PLACE the cauliflower and potato
in a baking dish, toss with 2 tablespoons of the olive
oil and roast for 15 minutes. DURING the final 5 minutes
of roasting, heat 1 tablespoon of the olive oil in a
large saucepan over a medium-low heat and cook the garlic
and rosemary for 2 minutes. ADD the salt, pepper and
stock and bring to a boil. ADD the roast cauliflower
and potato and simmer for 2 minutes. TRANSFER the soup
to a blender and process until smooth. RETURN the soup
to the saucepan to reheat and stir in the reserved tablespoon
of olive oil. SERVE in bowls topped with a small amount
of grated Parmesan cheese.