Instructions

1. Preheat oven to 180C/ 350F
2. Cut the cauliflower into florets. Lay them on a baking sheet lined with parchment. Coat with olive oil, and season with salt and ground hot pepper to taste.
3. Roast cauliflower until tender, about 25 minutes. The edges should begin to get brown.
4. In the meantime heat 3 tablespoons of olive oil in a pot that will hold the soup. Add the onion and let it soften. When soft, add garlic and cook for another few minutes.
5. Add the roasted cauliflower to the pot, along with the cubed potato. If you have a left over parmigiano rind add this too. Stir and add the water. Bring to a simmer and let cook for abut a half hour.
6. Fish out the parmigiano rind. Using an immersible blender, puree the soup. Add the butter and the cheese and using the blender, mix to combine.
7. Taste and adjust for seasoning. The parmigiano should give quite a bit of saltiness, so you probably won’t need salt.