Cauliflower, white bean and yuzu soup

Method

1. Heat the oven to 180°C fan/gas 6. Separate the leaves from the cauliflower and cut the florets into 3-4cm chunks, spreading them out on a baking tray as you work. Chop the central stalk into similar sized chunks and add to the tray too. Strip the leaves from their stems (reserving the leaves), halve the
   stems and add them to the tray. Season, drizzle with half the oil, then roast for 25 minutes.
2. Spread out the reserved leaves on another roasting tray, season, then drizzle with the remaining oil. Put the almonds on one side of this tray. Once the cauliflower florets have had 25 minutes, give them a stir, then put both trays in the oven and roast for 8-10 minutes until the cauliflower and leaves are golden and the nuts are toasted.
3. Put the florets in a blender and add the beans (including their liquid), stock and a pinch of salt. Whizz until very smooth. Season and add a little water if needed to reach a soupy consistency.
4. Heat the soup through in a pan, then add the yuzu juice. Roughly chop the toasted almonds. Serve the soup topped with the roasted leaves, almonds, a good drizzle of oil and plenty of black pepper.