Roasted Cauliflower & Truffle Soup

Roasted Cauliflower & Truffle soup

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins
Serves: 6-8

Ingredients
2 heads of cauliflower (approximately 600g), florets removed
2 tablespoons olive oil
generous pinch sea salt flakes
for the soup
1 tablespoon butter
2 leeks, cleaned thoroughly and thinly sliced
2 garlic cloves, crushed
1l stock
500ml full cream milk
to serve
chunky bacon lardons, fried (optional)
truffle oil
crusty bread
Instructions
Preheat the oven to 180°c.
Place the cauliflower on a roasting tray and drizzle with olive oil, season with the salt.
Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly.
Remove and set aside.
In a large pot, melt the butter and fry the leeks until soft.
Add the garlic and cauliflower to the pot and pour in the stock and milk.
Allow to simmer gently for 10 minutes then remove half of the cauliflower and blend the remaining soup.
Break the larger cauliflower florets up a little then stir back into the blended soup.
Season with salt & pepper and serve with a drizzle of truffle oil and bacon lardons.