Whole Roasted Cauliflower and Potato Soup with Crisp Garlic and Parsley Crumbs

Preheat the oven to 180°C fan bake.

Melt the butter in a large ovenproof saucepan. Add the onion, garlic, nutmeg, thyme and bay leaf. Cover and cook over a gentle heat for 10 minutes until soft, stirring often to prevent everything sticking on the base of the pan.

Stir in the flour, salt and pepper and cook for 2 minutes. Add the milk in 3 lots and bring to the boil then simmer for 3 minutes.

Grate the potato on the large side of a box grater. Add to the pan, bring to the boil then simmer for 5 minutes.

Trim the cauliflower so it sits flat and use a small sharp knife to remove as much of the thick inner stem as possible, but keeping the cauliflower in one piece.

Brush all over with the melted butter and season generously with salt and pepper. Place in the saucepan and cover with a lid.

Bake for 30 minutes then uncover and continue to cook for about 25 minutes, or until the cauliflower is golden and tender when pierced with a skewer.

To serve: Heat the cream and milk together and place in a serving jug. Spoon out the cauliflower and place in bowls. Divide the soup among the bowls. Pass the hot cream for pouring over each serve and top with the crisp crumbs.

Crisp Garlic and Parsley Crumbs: Heat the oil and butter in a sauté pan. Add the garlic, breadcrumbs and parsley and stir-fry, stirring constantly, until crisp and golden. Season with salt and pepper. Makes about 1¾ cups