Cauliflower & Corn Chowder

Gorgous flavours in this simple vegetarian chowder. If you want to make it vegan skip the parmesan but don't skip the roasting as it makes the cauli sing!

Ingredients - serves four

• 1/2 large cauliflower, cut into small florets
• 2-3 cloves garlic, whole & skin on
• Parmesan, enough to grate over cauli (skip for vegan version)  
• sea salt and cracked black pepper
• Extra virgin olive oil
• 1 leek, thinly sliced
• 1 cup frozen corn kernels
• 400g can cannellini or white beans, rinsed and drained
• 1 litre vegetable stock
• 2 cups (500ml) water

Method

1. Preheat oven to 200°C (400°F). 
2. Place cauliflower & garlic in a large roasting tray and drizzle with olive oil, then finely grate over parmesan over and season to taste.
3. Cook for 15-20 minutes or until golden. Remove from oven and when cooled, remove the garlic and pop them from their skins and add to the leek mixture below once you've finished cooking.
4. While the cauliflower is cooking, heat some olive oil in a medium saucepan over medium heat. Add the leek and cook, stirring, for 4 minutes or until softened. Add the corn, beans, stock, water then season. 
5. Cover with a lid and simmer for 10 minutes. Add the roasted garlic.
6. Using a hand-held blender, blend until smooth then return to the heat and add the whole roasted cauli.
7. Serve with fresh herbs if you like and enjoy!