Bacon and Cauliflower Cheese Soup

Preheat oven to 220°C fan-forced. Prepare garlic bread according to packet instructions. Roughly chop bacon. Peel and thinly slice onion. Heat 20ml (1 tablespoon) oil in a large saucepan over medium heat. Add bacon, onion and a pinch of salt and cook, stirring occasionally, for 2-3 minutes or until onion is softened.

Pick rosemary leaves from their stems and finely chop. Peel and crush garlic. Add garlic and 1/2 rosemary to saucepan, cook for a 30 seconds or until fragrant.

Chop cauliflower and add to saucepan with stock cube, Dijon mustard and 750ml (3 cups) water. Bring to the boil and cook for 15 minutes or until cauliflower is softened.

Meanwhile, heat remaining oil in a frypan over medium heat. Add panko breadcrumbs and cook, stirring, for 3–4 minutes or until golden. Remove from frypan and place in a bowl with remaining rosemary. Finely chop parsley and add to the bowl with ½ the parmesan. Mix well and set aside.

Remove cauliflower mixture from heat and add remaining parmesan and ¼ teaspoon salt flakes. Using a hand-held blender, blend until smooth.

Divide soup between bowls and sprinkle with herb breadcrumbs and cracked black pepper. Serve with garlic bread.