Created by ImPat on July 7, 2019
Step 1: Preheat oven to 200C (400F).
Step 2: Place 2 cus of the cauliflower in a large bowl and add the garlic, parmesan, salt, pepper and half the oil and toss to combine and then spread the cauliflower mixture on a large oven tray and cook for 20 minutes or until golden.
Step 3: While the cauliflower is cooking, heat the remaining oil in a medium saucepan over medium heat and add the leek and cook, stirring, for 4 minutes or until softened and then add the corn, beans, stock, watere, salt, pepper and remaining cauliflower and cover with a lid and cook for 15 minutes.
Step 4: Pour half the mixture into a jug and using a handheld blender, blend until smooth and then return to the soup and cook for 10 minutes.
Step 5: Divide the soup between bowls and top with the roasted cauliflower, chives, dill and pepper to serve.