Roasted Cauliflower And Garlic Soup With Rouille - cooking recipe

Ingredients

1 None cauliflower (3 1/4 lbs), cut into small florets
1 None leek, thinly sliced
8 cloves garlic, unpeeled
2 tsp cumin seeds
4 cups vegetable stock
1/2 cup milk
2 tbsp coarsely chopped fresh flat-leaf parsley
None None FOR THE ROUILLE
1 None red pepper, quartered and seeded
1/2 tsp hot paprika
1 clove garlic, quartered
1/2 cup stale breadcrumbs
2 tsp lemon juice
2 tsp olive oil

Preparation

Preheat the oven to 425\u00b0F. Spray 2 baking pans with no stick cooking spray. Divide cauliflower, leek and garlic among pans. Spray lightly with cooking spray. Roast for 25 mins, or until vegetables are tender.
Meanwhile, toast cumin in large saucepan, stirring, until fragrant. Remove half from the pan and set aside.
When cool enough to handle, use fingers to squeeze garlic flesh into pan. Add cauliflower, leek, stock and 1 1/2 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 15 mins. Reserve 2 tbsp stock mixture for rouille.
For the rouille, preheat the broiler. Roast pepper, skin-side up, until skin blisters and blackens. Cover with plastic wrap for 5 mins. Peel away skin, then chop coarsely pepper.
Blend or process pepper with paprika, garlic, breadcrumbs, lemon juice, 1 tbsp water and the reserved stock until smooth. With motor operating, gradually add oil in thin, steady stream; process until combined.
Blend or process soup with milk, in batches, until smooth. Reheat soup in same pan; stir in parsley.
Serve soup drizzled with rouille and sprinkled with reserved cumin seeds.