Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Salina Keller
Roasted Cauliflower Soup 

Ingredients 

1 brown onion
olive oil (enough to cover bottom of pot)
1 clove garlic
1 small red chilli
salt and pepper
1 large cauliflower cut into florets
500ml chicken or vegetable stock
500ml water
shaved parmesan cheese

Directions

Pre-heat oven to 200^oC.
Cut cauliflower into large florets. Cover with olive oil and season with salt and pepper. Roast in oven until slightly brown on top.
Meanwhile, in a medium pot, heat olive oil and gently fry onions until soft.
Add finely chopped garlic and chilli and cook for a further three minutes.
Add stock and water and simmer gently.
Add cauliflower and continue to simmer until soft.
Allow to cool slightly.
Puree soup.
Warm to desired temperature.
Serve with shaved parmesan cheese or a dash of olive oil if desired.

Serves 4 

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com