1 large cauliflower, cut into small florets
1 onion, halved and quartered
3 garlic cloves, peeled
3 cups chicken stock
1 cup thickened cream
Preheat the oven to 180°C (160°C fan forced). Place the cauliflower, onion and garlic onto a large roasting tray and drizzle with 1 tablespoon olive oil. Season with pepper and roast in the oven for 30 min or until cauliflower is tender and lightly golden.
- Transfer to a large pan, reserving some cauliflower for garnish. Pour in the stock, bring to a simmer and cook for 10 min. Pour in cream and season to taste.
Using a stick blender, blend the soup in saucepan until smooth. Alternatively, process soup in a food processor until smooth. Divide among bowls and serve with toast shapes. Garnish with reserved cauliflower, snipped chives and a drizzle of olive oil.