Summary

Ingredients

• 800 g cauliflower
• 800 ml vegetable stock
• 1 clove garlic
• 1 slice ginger, thick
• 200 ml cream
• 3 teaspoons ras el hanout
• 1 tablespoon olive oil
• 100 g oat cream cheese
• 0.5 ½ bunch parsley, smooth
• salt
• Cayenne pepper

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Instructions

1. Clean and wash the cauliflower and cut into individual florets. Set aside three florets. Chop the rest of the cauliflower and simmer in the vegetable stock over low heat for about 20 minutes.
2. Peel off the clove of garlic, peel the ginger and rub both into the soup with a fine grater. Add the Ras el Hanout and the cream and puree the soup properly with the hand blender. Let simmer a little more.
3. Cut the florets that have been set aside into thin slices and fry them lightly brown in olive oil. Season with a little salt and cayenne pepper.
4. Wash the parsley, spin dry, pluck the leaves and chop finely.
5. Foam the soup again and pour it into preheated plates. Add the cauliflower slices, crumble in the goat cream cheese and sprinkle with parsley.