Roasted Cauliflower Soup with Macadamia Oil Crunch

Cook Time 45 minutes

Servings 4

Ingredients

2 cloves garlic

1 small head cauliflower, cut into florets  

1L of vegetable stock (or water is fine)

¾ cup macadamias

100ml macadamia oil, plus extra for roasting

½ bunch chives, finely chopped

150ml thickened cream

Salt and pepper 

Method

Preheat the oven to 180°C.

Arrange cauliflower and garlic onto a tray. Drizzle over macadamia oil and season with salt. Roast for 20-25 minutes until cauliflower is tender.

Roast the macadamias on a tray in the oven for 4-5 minutes or until golden. Remove and finely chop. Once cool add the macadamia oil, chives and salt.

Place into a pot and cover with vegetable stock. Bring to the boil and cook for a further 5 minutes. Add cream and use a stick blender to blend until smooth.

Serve soup in shallow bowls with a drizzle of macadamia crunchy oil.