Roast Cauliflower & Truffle Soup with Caramelised Hazelnuts

Soup

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Add the cauliflower to a large baking tray. Drizzle with olive oil, season and toss to coat evenly. Add the garlic cloves to the tray.
3. Roast the cauliflower for approximately 40 minutes, tossing halfway through, until crispy on the outside. Remove the garlic cloves after 20 minutes.
4. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 8-10 minutes until softened.
5. When the cauliflower is cooked, reserve a few florets for topping and transfer the rest to the pan with the onions. Squeeze the roasted garlic out of its skin into the pan. Add the stock, plant-based cream, nutritional yeast, fresh thyme and truffle oil. Simmer for a few minutes to combine the flavours.
6. Using a stick blender, blend the soup until smooth and creamy. Adjust seasoning with salt and black pepper, to taste.

Topping 

1. Dry-toast the hazelnuts in a small pan over medium heat until fragrant. Add the maple syrup and a pinch of sea salt, stirring to coat the nuts evenly. Remove from the heat and set aside to cool.
2. Top with the reserved roasted cauliflower florets, caramelised hazelnuts and a drizzle of extra virgin olive oil.