Ingredients

Method

• 1 medium head cauliflower (600–700 g), cut into florets 
• 1 head garlic, top sliced off to expose cloves  
• 1 T olive oil  
• sea salt and freshly ground black pepper, to taste 
• 1 small onion, finely chopped 
• a few sprigs fresh thyme (or ¼ t dried thyme) 
• 1 x 400 g can cannellini beans, drained and rinsed  
• 3 cups vegetable or chicken stock
• 80 g Woolworths mature Gouda, grated (plus extra to garnish if desired)  
• 1 t Dijon mustard
• 1 T lemon juice or sherry vinegar, to taste  
• 2 T crème fraîche (optional) 
• 2 T butter  
For the scone dippers:  
• 4 Woolworths frozen scones, halved  
• 2-3 t wholegrain mustard
• Mature Gouda, grated, for sprinkling

Method

Ingredients

1. Preheat the oven to 200°C. Place the cauliflower florets and garlic (cut side up) on a baking tray. Drizzle with olive oil, season, and roast for 25–30 minutes until the cauliflower is golden and caramelised, and the garlic is soft.

2. Meanwhile, heat a splash of olive oil in a large saucepan over a medium heat. Add the onion and thyme and sauté for 5–7 minutes until soft and fragrant. Remove the thyme sprigs if using fresh thyme.

3. Add the roasted cauliflower to the pan and squeeze in the roasted garlic. Add the beans and stock, then simmer for 10 minutes.

4. Use a stick blender to purée the soup until silky smooth. Stir in the Gouda, mustard and lemon juice or sherry vinegar. Blend again if necessary, then season with salt and pepper. Add the crème fraîche if you like a silkier texture.

5. Melt the butter in a small saucepan over a medium heat until it foams and turns golden brown, swirling occasionally. Once it smells nutty and rich, remove from the heat.

6. To make the scone dippers, spread the cut sides of the scones with the mustard and top with the Gouda slices. Place in an air-fryer at 180°C for 5–7 minutes, or until golden, crisp, and the cheese has melted. Alternatively, bake in the oven.

7. To serve, ladle the hot soup into bowls, garnish with extra grated Gouda, a drizzle of browned butter and a crack of black pepper. Serve with the mustard scone dippers.