Cauliflower Soup & Cheesy Puff Pastry Twists

Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9

Cut the cauliflower[s] into very small florets

Slice the cauliflower stem

Slice the cauliflower leaves

Tip: Discard any bruised cauliflower leaves

Add the cauliflower florets, sliced stem, sliced leaves and 2 [4] garlic cloves (skins on) to a baking tray with a generous drizzle of olive oil and a large pinch of salt and pepper

Sprinkle over the cumin seeds, give everything a good mix up and put the tray in the oven for 15 min or until beginning to soften and char

While the cauliflower is in the oven, boil a kettle

Peel and finely chop the brown onion[s]

Heat a large pot with a generous drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and cook for 3-4 min or until beginning to soften

Once the onion has softened, crumble in the Knorr vegetable stock cube[s] and pour in 600ml [1L] boiled water

Carefully remove the skins from the roasted garlic cloves (beware, they will be hot!)

Add most of the roasted cauliflower (save some florets for garnish!) and roasted garlic to the pot, reduce the heat to medium-low and cook for 6-7 min or until everything has softened

Meanwhile, cut the puff pastry lengthways into 4 [8] strips

Line a baking tray with baking paper

Twist each pastry strip from the ends in opposite directions until they look like a spiral and add them to the baking paper

Roughly sprinkle over the grated hard Italian cheese

Put the tray in the oven and cook the pastry twists for 5-6 min or until puffed up and golden – these are your cheesy puff pastry twists

Once the vegetables have softened, add the crème fraîche to the pot and stir to combine

Remove the pot from the heat and blitz until smooth with a (stick) blender

Tip: For the smoothest results, use a food processor!

Season with a generous grind of black pepper – this is your creamy cauliflower soup

Tip: Add a splash of water if you think the soup is a little thick!