Roast Potato Cauliflower and Parmesan Soup

Ingredients (serves 4)

• 1.25kg cauliflower, cut into florets
• 200g desiree or sebago potatoes, peeled, roughly chopped
• 1 large onion, thinly sliced
• 6 cloves garlic, unpeeled
• 1 1/2 tsp cumin seeds or 1 tsp ground cumin
• 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
• 125ml ( 1/2 cup) milk
• 120g (1 1/2 cups) finely grated parmesan
• Flat-leaf parsley and crusty bread, to serve

Method

1. Preheat oven to 220°C. Place cauliflower, potatoes, onion, garlic and cumin in a roasting pan. Drizzle with oil and toss to combine. Roast for 25 minutes or until vegetables are tender.
2. Remove 3/4 cup cauliflower from the roast vegetable mixture and reserve. Peel the garlic, then place in a food processor with remaining vegetable mixture and 500ml (2 cups) water, and process to a puree.
3. Transfer the pureed mixture to a large saucepan, add milk and 500ml (2 cups) water and bring to the boil. Stir in parmesan until well combined and season with salt and pepper.
4. Ladle soup among warmed bowls and top with reserved cauliflower. Drizzle with extra oil, scatter over parsley and serve immediately with crusty bread.