Cauliflower Soup & Cheesy Puff Pastry Twists
Recipe: https://recipestripper.com/recipes/a291f02f-a133-4c5e-8f44-476abb3105fa
Original source: https://gousto.wiki/recipes/cauliflower-soup-and-cheesy-puff-pastry-twists/
Recipe image: https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fcauliflower-soup-and-cheesy-puff-pastry-twists.jpg&fit=cover

While sautéing your onions, you'll roast cauliflower and garlic with cumin to add deep, delicious flavour to this creamy vegetarian soup. Once you've blitzed your soup with crème fraîche, serve with flaky, cheesy puff pastry twists. Soup-er!
Yield: 2 servings
Total time: PT35M

Ingredients
- Brown Onion
- Cauliflower
- 80g Crème Fraîche
- 1tsp Cumin Seeds
- 2 Garlic Clove
- 30g Grated Italian Hard Cheese
- 5.5g Intense Vegetable Stock Mix
- 160g Puff Pastry

Instructions
1. Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9Cut your cauliflower[s] into very small floretsSlice the cauliflower stemSlice the cauliflower leavesTip: Discard any bruised cauliflower leaves
2. Add the cauliflower florets, sliced stem, sliced leaves and your garlic (skins on) to a baking tray with a generous drizzle of olive oil and a large pinch of salt and pepperSprinkle over your cumin seeds, give everything a good mix up and put the tray in the oven for 15 min or until beginning to soften and char
3. While the cauliflower is in the oven, boil a kettlePeel and finely chop your brown onion[s]Heat a large pot with a generous drizzle of vegetable oil over a medium heatOnce hot, add the chopped onion and cook for 3-4 min or until beginning to soften
4. Once the onion has softened, add in your vegetable stock mix and pour in 600ml [800ml] [1L] boiled waterCarefully remove the skins from the roasted garlic cloves (beware, they will be hot!)Add most of the roasted cauliflower (save some florets for garnish!) and roasted garlic to the pot, reduce the heat to medium-low and cook for 6-7 min or until everything has softened
5. Meanwhile, cut your puff pastry lengthways into 2 strips per personLine a baking tray with baking paperTwist each pastry strip from the ends in opposite directions until they look like a spiral and add them to the baking paperRoughly sprinkle over your grated Italian hard cheese
6. Put the tray in the oven and cook the pastry twists for 5-6 min or until puffed up and golden – these are your cheesy puff pastry twists
7. Once the vegetables have softened, add your crème fraîche to the pot and stir to combineRemove the pot from the heat and blitz until smooth with a (stick) blenderTip: For the smoothest results, use a food processor!Season with a generous grind of black pepper – this is your creamy cauliflower soupTip: Add a splash of water if you think the soup is a little thick!
8. Serve the creamy cauliflower soup in bowls, garnished with the reserved cauliflower florets, a drizzle of olive oil and a grind of black pepperServe with the cheesy puff pastry twists to the sideEnjoy!