Roasted Cauliflower, Garlic and Truffle Soup

Preheat oven to 400ºF.

Cut the cauliflower into small florets. Toss with salt, pepper, herbs and olive oil and arrange in a single layer on a baking tray. Add unpeeled garlic cloves. Place into the middle of the oven and bake for 30 minutes, or until golden brown.

Take the tray out of the oven and take the garlic cloves out. Transfer the cauliflower into a soup pan and put on the stove over medium heat. Add the stock cube and water and stir.

Squeeze the garlic out of the peel and add to the pan. Turn the heat down to low, cover and let simmer for 15 minutes.

Crumble the walnuts and lightly toast for 2–3 minutes in a dry frying pan over medium heat.

Turn off heat and use a handheld blender to puree into a smooth soup. Serve in a bowl with a drizzle of truffle oil, a pinch of ground nutmeg and a sprinkle of toasted walnuts. Enjoy!

Note: This recipe is vegan and vegetarian.