This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Ingredients:
2 cloves of garlic (crushed)
5 tablespoons of Rapeseed oil
Salt and lemon pepper (available in all good stores)
1 large onion (diced)
6 cups of chicken /vegetable stock
1 teaspoon of dried tarragon
1 cup of double cream
2 large heads of Cauliflower (cut into florets. Keep a few back for garnish)
Method:
Firstly preheat the oven to 180 degrees. Place the Cauliflower in a large bowl and drizzle in a little of the rapeseed oil and season with salt and lemon pepper and cook in the oven for 35 minutes.
Meanwhile heat the remaining rapeseed oil in a large pot, add the onion, garlic and dried tarragon stirring occasionally until soft.
Add stock and bring to the boil and simmer for 5 minutes.
Stir in the cauliflower (keep a few back for garnish) and simmer for 10 minutes.
Blend with a hand blender until smooth. Stir in the double cream and season with salt and pepper (if the soup is too thick add a little water to it).
Transfer to bowls and serve with a few florets and sprinkle a little lemon pepper on top and garnish with a herb of choice.
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com