150g FAGE Total, plus extra to serve
1 cauliflower, leaves removed, broken
into small florets, stem sliced
1 onion, sliced
2 tbsp truffle infused olive oil
100ml white wine
1 bay leaf
750ml hot vegetable stock
40g finely grated Pecorino or Parmesan
50g bread, torn into 2cm chunks
Handful parsley leaves
30g pecan or walnut pieces
- Heat the oven to 200°C / Gas Mark 6. Line a baking tray with baking paper, add the cauliflower and onion and toss with half the oil. Roast for 30-40 minutes until golden and tender.
Bring the wine and bay leaf to the boil and boil for a few minutes until reduced by half. Add the stock and cooked cauliflower and onion. Season and simmer for 5 minutes.
- Remove from the heat and discard the bay leaf. Add pecorino and FAGE Total and blend with a stick blender until smooth.
- Meanwhile, toss the bread, parsley and nuts with the remaining oil on a lined baking tray. Roast for 5 minutes until golden. Spoon the soup into bowls, and scatter over the herbs crumbs and a dollop of yoghurt.