1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper

Broth//
2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. White Balsamic Vinegar

Toppings//
1 tsp. Extra Virgin Olive Oil
1 Cup Fresh Torn Bread, roughly 1” pieces
Ground Pepper
1/2 Cup Toasted Hazelnuts, Chopped
Fresh Thyme Leaves
Shaved Parmesan, optional

Preheat the oven to 450′.

Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.

While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.

When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.

Serve each portion with a few croutons, chopped hazelnuts and a pinch of fresh thyme leaves and shaved parmesan, if using.

Cannot remember where I got this recipe originally; I (re)found it in a random doc file in my secondary drive today. Posting it here so I remember to give the recipe a go.

1 medium leek, sliced
1 carrot, sliced
1 medium onion, sliced
2 cloves of garlic, crushed
very small portion of chinese cabbage, sliced
1 small celery root, sliced
one small parsley root sliced
2 small potatoes, sliced into thin wedges
1.5 litres (or more) salted vegetable stock, or salted water
1 small pepper, sliced

Put all ingredients into pot, boil for one minute and then simmer for 20 minutes.

Take 3/4 of soup and blend in a blender, pour blended mixture back into the rest of the soup; mix well and cook for a further five minutes.

1 avocado
1 English cucumber, skinned and chopped roughly
¼ white or yellow onion, chopped roughly
3 tbs fresh cilantro, chopped roughly
½ tub (aprox 3oz) plain Greek yogurt
1 pinch fresh mint

Throw it all into a food processor. Mush it. For best results, let it sit in the fridge for a few hours so the flavors mix.

Savoy Cabbage and Parmesan Rind Soup