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gingerbitch
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Slice through the cauliflower and cut into quarters then in half again, keep the stalks on they’re delicious. Drizzle with olive oil and salt then roast at 200c for 20-25 mins
Add olive oil to a large pan and add the onion, potatoes, garlic and thyme. Cook these down until the onions are translucent then add the stock
Add the roasted cauliflower to the pan cover with a lid and cook out for 10-15 mins before adding the cream.
Add to a blender ensure air can escape as it’s hot so pressure will build, blend in the butter in stages followed by the cheese until completely smooth.
Season to taste with salt, white pepper and a little lemon juice.
Serve the soup with olive oil, chilli oil, fresh thyme, the crisp and plenty of buttered toast