- Pre-heat the oven to 200°C / 180°C fan/ gas mark 6. Place the cauliflower and the garlic bulb on a large baking tray. Drizzle with olive oil and season them well. Bake for about 20 minutes and then remove the garlic bulb then give the cauliflower another 20 minutes to bake or until its crispy on the outside and soft inside.
- Add the chickpeas to a baking tray, drizzle with olive oil and season well. Remove them after 20 minutes.
- Heat the oil in a large frying pan on a medium heat and then add in the onion. Fry for about 10 minutes until soft and starts browning.
- When the cauliflower is cooked keep a few pieces aside to use for your topping add it and the squeezed garlic along with all the other ingredients to the pan. Simmer for a few minutes then either blend with a stick blender or blitz in a food processor.
- Top the soup with crispy chickpeas, cauliflower pieces, walnuts, and a drizzle of extra virgin olive oil Season well.
- To make the walnuts: dry toast the walnuts in a small pan then add in the maple syrup and a pinch sea salt.
Duration It takes 15 mins to prepare and 60 mins to cook.
Ingredients (Organic) For a seving of 8 people.
For the caramelised walnuts:
3 table spoons of walnuts
1 table spoons of maple syrup
Drizzle extra virgin olive oil
Chilli flakes
For the soup
2 medium cauliflower, chopped
1 table spoon of olive oil
1 bulb garlic
2 medium onions, chopped
3 table spoons of fresh thyme
2 pints veg stock
250ml your preferred milk
3 table spoons of coconut yoghurt
3 table spoons of nutritional yeast (optional)
1 table spoons of apple cider vinegar
1 1/2 table spoons of sea salt
Lots of black pepper
For the crispy chickpeas:
440g can chickpeas, drained
1 table spoon of olive oil
