Roast Cauliflower & Caramelized Onion Soup with Almonds & Truffle Oil
Olive oil, for roasting and cooking
800g cauliflower (2 medium or 1 large head), cut into florets
2 brown onions, sliced
2 garlic cloves, minced
2 sprigs thyme, leaves picked
10ml (2 teaspoons) Dijon mustard
4 ½ cups chicken or vegetable stock
¼ teaspoon ground nutmeg
10ml (2 teaspoons) lemon juice
125ml (1/2 cup) fresh cream
125ml (1/2 cup) full cream milk
50g almond flakes, toasted
15ml (1 tablespoon) Stonebarn Truffle Oil (Imported by The Truffle Lady SA), for drizzling
sea salt flakes and freshly ground black pepper
Preheat the oven to 200 C.
Arrange the cauliflower on a large roasting sheet and drizzle with 1 tablespoon olive oil. Season lightly with salt and black pepper. Roast for 25-30 minutes, turning over halfway through cooking time.
Heat 2 tablespoons oil in a deep saucepan. Add the onion and sauté over medium-low heat until caramelised, about 20-25 minutes. Add the garlic and thyme and cook for another minute, then stir in the mustard.
Add the roast cauliflower, vegetable stock, and nutmeg. Bring to the boil, then simmer for 10 minutes. Add the lemon juice, cream, and milk.
Transfer the soup to a processor and blitz until smooth. Pour the soup back into the saucepan and reheat. Season with a pinch of sea salt flakes and freshly cracked black pepper.
Ladle into warm bowls. Drizzle with truffle oil and finish with almond flakes.