ROASTED CAULIFLOWER SOUP
- Add cauliflower and stock into a large saucepan and bring to the boil. Cook for 5-10 minutes or until the cauliflower is tender. Remove from heat.
- Add 1Tbsp of the pesto and with a stick blender blitz until a smooth consistency. Add another Tbsp of pesto and stir through to combine.
- Serve with pine nuts and pepitas and drizzle of oil.
BEN'S TIP: to roast the cauliflower, preheat your oven to 200°C. Cut florets from cauliflower and place onto a oven try that is lined with baking paper. Drizzle with oil and pinch of salt, place into the oven and bake for 30 minutes, allow to cool.