Main Meals
Roast cauliflower soup with Gouda-and-mustard scone dippers
4
Easy
15 minutes
30–35 minutes
This creamy roasted cauliflower-and-white bean soup is pure comfort in a bowl. Paired with golden Gouda-and-mustard scone dippers, it’s a simple yet satisfying meal that’s perfect for cosy nights in.
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
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