INGREDIENTS
- 1 Head of Cauliflower – Cut into small bunches or florets – reserve 3-4 smoked Florettes for garnish
- 2 Tbsp Olive Oil
- Salt and Pepper
- 1 Liter of Chicken Stock OR Vegetable Stock
- 1 small Parsnip diced
- 1 Onion – Diced
- 2 cloves – Diced
- 5 Sprigs of Fresh Thyme
- 1 Bay Leaf
GARNISH
- Cauliflower for garnish
- Smoked Paprika
- Chives
- Toasted Pine Nuts
- Salt and Pepper
ADD SOME CHEESE
1 Parm rind of 30g or Parmesan Cheese in Full Chunk
DIRECTIONS
- Begin by heating your grill to 350F (177C) and let the smoke roll to a clear smoke. Set up your TOP grill and let come to temp!
- Chop and piece your Cauliflower head to single pieces and dress with Olive Oil and salt and Pepper. Place onto the top rack of your Pellet grill and space to allow smoke to penetrate between all pieces. Smoke on temp for 40 min.
- In a pot, bring your stock of choice, Onion, Garlic, Bay leaf, Thyme and Parsnip to simmer. Allow to simmer and come to a soft texture for the Veg. Fork Tender to be exact. Set aside to cool.
- Pull the Bay Leaf from the pot and pour all the pot into a blender. Remove the smoked Cauliflower from the grill ( as long as its fork tender, if not allow for a longer smoke (5-10 min) and place into the blender as well!
- Blitz on high for 3-4 min until all ingredients are smooth and clean. Add some hot water if you wish to thin out the soup, 1-2 tbsp at a time.
- Pour into Bowl and Garnish with desired toppings. Enjoy with Crusty Bread for dipping!
Enjoy!
Cory – @Saturday_night_test_kitchen
