Name: Roast cauliflower soup with chickpeas and chorizo
Yield: 4
Ingredients: 1.25 kg cauliflower (about 1 large), cut into small florets; 2 tbsp thyme leaves, plus extra to serve; 170 ml extra-virgin olive oil; 2 chorizo, thickly sliced; 1 Spanish onion, finely chopped; 2 garlic cloves, finely chopped; 750 ml chicken stock (3 cups); 375 ml milk (1½ cups); 400 gm canned chickpeas, drained; 1½ tbsp sherry vinegar, or to taste; To serve: finely grated lemon rind

Ingredients

1.25 kg cauliflower (about 1 large), cut into small florets

2 tbsp thyme leaves, plus extra to serve

170 ml extra-virgin olive oil

2 chorizo, thickly sliced

1 Spanish onion, finely chopped

2 garlic cloves, finely chopped

750 ml chicken stock (3 cups)

375 ml milk (1½ cups)

400 gm canned chickpeas, drained

1½ tbsp sherry vinegar, or to taste

To serve: finely grated lemon rind

Method

Main

1.Preheat oven to 220C. Combine cauliflower, thyme and 100ml oil in a bowl, season to taste, spread in an even layer on an oven tray and roast until golden and tender (15-20 minutes).

2.Meanwhile, scatter chorizo on a separate tray, drizzle with 20ml olive oil, roast until crisp (8-10 minutes), keep warm.

3.Heat remaining olive oil in a large saucepan over medium-high heat, add onion and garlic, stir occasionally until soft (5-6 minutes). Add chicken stock, bring to the boil, add milk and cauliflower mixture (reserve a little for garnish) and process with a hand-held blender until smooth. Stir through chickpeas and sherry vinegar, season to taste and serve immediately scattered with reserved roast cauliflower, chorizo, extra thyme and lemon rind.