Roast Cauliflower and Cumin Soup

Preheat the oven to 180C, and scatter the cauliflower pieces, garlic cloves, cumin seeds and chilli flakes on a baking tray. Drizzle with oil and roast for 25 mins or until golden.
Add the stock and coconut milk to a large saucepan and bring to a gentle simmer. Squeeze the garlic from its skin and stir into the stock, followed by the roast cauliflower. Cook for 10 mins, then blend with a stick blender until very smooth. Season liberally, then serve with bread.

45 mins

4 serving

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