|500 g||McCain Frozen Cauliflower Florets|
|500 g||McCain Diced Potato|
|1||large onion — roughly chopped|
|4||garlic cloves — peeled|
|salt and freshly ground black pepper|
|1 tsp||chilli flakes|
|Few sprigs of||fresh thyme|
|2 cup||vegetable stock|
Preheat oven to 200°C.
Toss the cauliflower, diced potatoes, onion and garlic cloves with olive oil, salt, pepper, chilli flakes and cumin powder.
Lay on a baking tray and sprinkle with the thyme sprigs.
Roast for about 40 minutes.
Once the vegetables are cooked, transfer to a blender with the vegetable stock and blend for about a minute or so until desired consistency is achieved.
Put the contents back into a pot and simmer on low, add cream and adjust seasoning.
Remove from the heat and serve hot with fresh crispy bread.