Creamy Cauliflower Soup with Roast Cauliflower, Garlic & Chilli Crisp

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 litre vegetable or chicken stock
• 250ml cream
• Salt & black pepper, to taste

To serve:

• Extra roasted cauliflower florets
• 1–2 teaspoons chilli crisp
• Olive oil drizzle
• Fresh herbs

Preheat the oven to 200°C and roast the cauliflower.

Sauté onion and garlic.

Add cauliflower and stock, and simmer.

Blend until smooth.

Add cream and season.

Serve with toppings.