Cauli Chowder

  • 1 head cauliflower
  • 2 carrots
  • 4 baby marrows
  • 1 onion
  • 2 heads of garlic
  • 500 ml Vegetable stock
  • Flour or potato starch
  • Salt, pepper, chilli flakes

Method:

  • Roughly chop the head of cauliflower and put it in an oven safe tray. Drizzle with a little oil and some salt.
  • Bake in the oven on 180 degrees until the tips turn brown (about 30 minutes)
  • Meanwhile, in a large pot, dry roast the baby marrows and carrots. This will bring out their flavour without adding anything in.
  • When they are nice and colourful, add a little bit of oil to the pot and add in the onions and garlic.
  • Cook all the veggies until they are crunchy but tender. Do not cook them until they are soggy.
  • Add in the roasted cauliflower and add in 500ml of boiling stock.
  • Put the lid on the pot and simmer for 15 minutes.
  • Add a spoon of flour or starch to thicken the stock.
  • Serve hot with fresh bread.

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