roasted cauliflower & cumin seed soup with pine nut crumbs

Cooking Directions

1. Pre-heat oven to 180°C (160°C fan-forced).
2. Cut cauliflower roughly into pieces, reserving 400g florets. Toss cauliflower pieces together with 60mL of the oil, cumin and thyme. Tip onto a lined oven tray and roast for 25 minutes or until tender. Once removed from oven, increase temperature to 200°C.
3. Thinly slice reserved florets and lay in a single layer on a lined baking tray. Drizzle with remaining 20mL of oil and sprinkle with salt flakes. Bake for 20 minutes until crisp and golden. Set aside.
4. For the soup, heat oil in a large pot. Add onion and garlic with the bacon bone or smoked ribs. Cook until onion is tender. Stir in roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
5. Remove bones from soup and using a food processor or handheld blender, process until smooth and creamy. Return to heat and stir in the Bulla Cooking Cream. Bring to the boil, simmer until required.
6. Meanwhile, combine breadcrumbs and pine nuts in a bowl with oil and seasoning. Spread onto a lined baking tray and cook at 200°C for 8 minutes until golden. When cool, toss with parsley leaves.
7. To serve, spoon soup between serving bowls and top with crispy pieces of cauliflower, a sprinkling of breadcrumb mixture and pomegranate seeds.