- Pre-heat the oven to 200 fan. Chuck the cauliflower into a roasting tray and drizzle over 2 tbsp of the olive oil. Add a good pinch of salt and pepper and toss together. Bung into the oven and roast for 35-40 minutes or until golden and tender.
- Heat 2 of the oil in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until golden. Add the garlic, baharat and a good pinch of salt and pepper. Mix well and cook, stirring occasionally, for 30 seconds until fragrant.
- Transfer the cauliflower to the pan and add the stock. Bring to the boil and then blitz carefully until smooth using a stick blender. Pour into the cream and lemon juice and mix well. Check the seasoning, adding salt and pepper to taste. Cover and set to one side.
- Heat the remaining oil in a non-stick frying and add the halloumi. Cook for 3-4 minutes, tossing the pan occasionally, until crispy and golden.
- Finally, mix the olives, coriander, garlic, vinegar, oil and pinch of salt into a rough paste.
- To serve, divide the soup between four serving bowls. Top each one with some of the crispy croutons. Spoon over some of the topping and serve immediately.
1 large cauliflower, broken down into florets and the stem chopped
5 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tsp Baharat
1.3l veg stock (I use 2 stock cubes)
200ml double cream
The juice of ½ a lemon
250g halloumi, cut into 1 cm pieces
Sea salt and freshly ground black pepper
For the topping
50g green pitted olives, finely chopped
2 handfuls of coriander leaves and stalks, finely chopped
1 clove garlic, crushed
2 tbsp white wine vinegar
2 tbsp olive oil