A warming soup with nutty roast cauliflower accented with rosemary and garlic, and topped with a little freshly grated Parmesan cheese.

4 tablespoons extra virgin olive oil

1 whole cauliflower—cut into florets

1 potato—peeled and cut into small cubes

5 cups vegetable or chicken stock

2 cloves garlic—finely chopped

1½ teaspoons salt

½ teaspoon freshly ground black pepper

½ teaspoon dried rosemary

Grated Parmesan cheese to serve

PREHEAT 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.

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