Creamy Cauliflower & Roast Garlic Soup

5 tbsp The Good Oil extra virgin rapeseed oil

1 medium cauliflower, cut into small florets

A handful of fresh thyme

1 small bulb of garlic, whole

3-4 slices of bread, cut into 2cm squares (ciabatta or sourdough work well)

4 rashers of bacon

1 large brown onion, finely diced

2 bay leaves

5 cups of chicken stock

½ cup of cream

75gm cheddar cheese, shaved

Salt and pepper

Heat oven to 215c. Line a tray with baking paper and arrange the cauliflower in a single layer. Scatter most of the thyme over the cauliflower, drizzle 2 tbsps of oil and season generously with salt and pepper. Place the garlic bulb on a piece of foil, drizzle with a little oil, then wrap tightly and place on the tray. Bake for 30 minutes or until the cauliflower is just starting to brown around the edges, and the garlic bulb feels soft.

On a separate tray, arrange the croutons and drizzle with 2 tbps of oil, season with salt and pepper, and bake along with the cauliflower for 15-20 minutes or until golden.

While the cauliflower cooks, heat a large pot over a medium heat and gently saute the onion until soft. Add the chicken stock and the bay leaves and bring to a simmer.

In a small frying pan fry the bacon until crisp and brown, set aside on a paper towel to cool, then break into small pieces.

When the cauliflower is ready, transfer it to the simmering stock. Once the garlic is cool enough to handle, squeeze as much of it as possible into the stock and leave the soup to simmer for 5 minutes. Turn off the heat, and stir through the cream.

Remove the bay leaves and thyme stalks from the soup, then blend until smooth with a stick blender or in a food processor.

Serve bowls of soup topped with croutons, cheese, bacon pieces and a few extra thyme leaves.