Roasted Cauliflower and Dill soup with crunchy Oyster Mushrooms.

Ingredients:

Soup:

1 medium head cauliflower

1 large onion

1 head of garlic

1 tsp paprika

1 tsp dried basil

1 tsp dried thyme

1/4 bunch of dill

1 can of coconut cream

1/2 litre vegetable stock (or to desired consistency)

1 can white beans of choice

Salt and pepper to taste

Mushrooms:

1 punnet oyster mushrooms

1/2 cup panko crumb

1/2 cup plain flour

2 eggs

Method:

Roughly chop cauliflower, half onion leaving skin on and chop top off garlic head. Place in baking tray and lightly drizzle with olive oil. Coat with paprika, basil and thyme.

Place in 180degree oven for 20 mins or tender.

Whilst cooking place on two plates separately the flour and crumb. In a bowl whisk eggs.

Break up mushrooms and coat first in flour, then egg, then crumb. Lightly drizzle in oil on a baking tray and place in oven for 10-15 mins or till golden.

Remove cauli tray from oven and place cauliflower, onion (skin removed) and garlic (squeezed from its cloves) into a blender. Add stock, coconut cream, dill and salt and pepper. Blend till smooth.

Remove mushrooms from oven and serve with soup.

Top soup with fresh dill and pepitas.