When I got the recipe from a friend – and altered it slightly to make it fit my health plan – I never imagined that it would taste so wonderful. My entire family loved it too.
1 head of cauliflower, broken into florets
6 separated garlic cloves, left in their skin, but smashed with a ‘Schnitzl pounder’
mixed in olive oil, turmeric, salt, pepper, thyme
then roast in 180 degree C oven for about 15 minutes.
Fry 1 Spanish onion in a pan, then add the cauliflower and the garlic (peeled), 1 packet of vegetable soup (or better 5 cups of homemade vegetable soup), 1 tsp of cumin, turmeric, salt, pepper and after bringing to the boil, simmer for about 15 min.
Blend with an immersion blender or other blending device till creamy. People will think there is cream or milk involved, but you will know better.
I used pumpkin-seed oil to decorate, but truffle oil will be just as good – and any herbs from the garden to decorate, like this twig of lemon thyme and the heart shaped edible leaves.