prep: 20mins
cook: 1h 10mins
serves: 4-6


  • 800g head cauliflower
  • 3 Tbsp olive oil
  • 2 tsp cumin seeds
  • 1 sprig thyme
  • 1 onion, roughly chopped
  • 3 cloves garlic, finely chopped
  • 1 piece smoked ribs or bacon bone
  • 2 starchy potatoes, peeled and chopped
  • 1.25L chicken stock
  • 300mL Bulla Cooking Cream
  • pinch of salt flakes
  • to serve
  • 1 1/2 Tbsp pinenuts
  • 1/2 cup day old sourdough bread, crusts removed broken into crumbs
  • 1/4 cup flat leaf parsley leaves, chopped
  • 1 Tbsp olive oil
  • pomegranate seeds

Roasted Cauliflower & Cumin Seed Soup


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Cut cauliflower roughly into pieces, reserving 200g florets. Toss cauliflower pieces together with 1 Tbsp of oil, cumin and thyme. Place on a lined oven tray and roast for 25 minutes or until tender. Once removed from oven, increase temperature to 200°C.
  3. Thinly slice reserved florets and place in a single layer on a lined baking tray. Drizzle with 1 Tbsp of oil and sprinkle with salt flakes. Bake for 20 minutes until crisp and golden. Set aside.
  4. Heat remaining oil in a large pot. Add onion and garlic with the bacon bone or smoked ribs. Cook until onion is tender. Stir in roasted cauliflower pieces, potatoes and stock. Bring to the boil, reduce heat and simmer for 20 minutes.
  5. Remove bones from soup and using a food processor or handheld blender, process until smooth and creamy. Return to heat and stir in Bulla Cooking Cream. Bring to the boil, simmer until required.
  6. Meanwhile, combine breadcrumbs and pine nuts in a bowl with oil and seasoning. Spread onto a lined baking tray and cook at 200°C for 8 minutes until golden. When cool, toss through parsley leaves.
  7. To serve, spoon soup between serving bowls and top with crispy pieces of cauliflower, a sprinkling of breadcrumb mixture and pomegranate seeds.