Ingredients
1 large head of cauliflower, cut into small florets
3 tbsp veg broth for sautéing
1 small fennel bulb, roughly chopped
1 shallot, chopped
2 garlic cloves, finely diced or minced
⅔ cup water
3 ⅓ cups veg broth
1 ¼ cups nut cream (optional)
2 bay leaves
1 small handful of chives, sliced
Method
Preheat the oven to 400°F
Toss cauliflower in 2 tbsp broth on a baking sheet. Season with salt and pepper.
Roast for 30–35 minutes (tossing halfway) until florets are browned and tender.
While the cauliflower is roasting, heat 1 tbsp broth in a large saucepan over medium heat.
Wauté the shallot, fennel, and garlic until softened, 5–8 minutes. Add ⅔ cup water and cook until mostly evaporated, about 5 minutes.
Add roasted cauliflower, broth, nut cream, and bay leaves. Season lightly with salt and pepper.
Bring to a boil, reduce heat, and simmer until cauliflower is very tender, about 20 minutes.
Remove bay leaves from soup. Allow the soup to cool slightly, then blend until smooth using a blender or immersion blender.
Serve topped with garnish.