Start by removing the light and dark green leaves from the base of the cauliflower. Cut and discard the stem at the base and break it apart with your fingers.
Preheat Breville Smart Oven Pro to 200 degrees C.
Chop the white onions, ham and take off the skin of the garlic cloves.
Place the cauliflower florets and garlic into the Breville oven baking pan. Drizzle with olive oil.
Using the Breville Smart Oven Pro, roast the cauliflower and garlic to 200 Deg C for 15 Mins. Reserve a few pieces after roasting to top the soup with.
Meanwhile, in a large high sided pot over medium high heat, sauté the onions in the ½ tablespoon olive oil until fragrant and browning, about 8 minutes, stirring infrequently.
Add the roasted cauliflower, garlic, salt, pepper, chicken broth and half cup of cream then mix together.
Transfer the soup into the Breville blender and process until smooth. Put the soup back into the pot and bring to a boil.
Pour into bowls and top optionally with extra cauliflower, hambits, chopped parsley and drizzle with olive oil. Serve hot and enjoy.
Ingredients
Directions
Start by removing the light and dark green leaves from the base of the cauliflower. Cut and discard the stem at the base and break it apart with your fingers.
Preheat Breville Smart Oven Pro to 200 degrees C.
Chop the white onions, ham and take off the skin of the garlic cloves.
Place the cauliflower florets and garlic into the Breville oven baking pan. Drizzle with olive oil.
Using the Breville Smart Oven Pro, roast the cauliflower and garlic to 200 Deg C for 15 Mins. Reserve a few pieces after roasting to top the soup with.
Meanwhile, in a large high sided pot over medium high heat, sauté the onions in the ½ tablespoon olive oil until fragrant and browning, about 8 minutes, stirring infrequently.
Add the roasted cauliflower, garlic, salt, pepper, chicken broth and half cup of cream then mix together.
Transfer the soup into the Breville blender and process until smooth. Put the soup back into the pot and bring to a boil.
Pour into bowls and top optionally with extra cauliflower, hambits, chopped parsley and drizzle with olive oil. Serve hot and enjoy.