Cauliflower and Canterbury walnut soup with roast parsnip salad

Preheat oven to 200 degrees Celsius.

Cut the parsnip into long finger sized pieces. Toss with oil and salt and roast for 15 to 20 minutes, until golden.

Remove the leaves from the cauliflower, but keep the stalk on. Cut the cauliflower into medium-sized florets.

Toss with olive oil and a pinch of salt. Roast for 15 to 20 minutes, until it is just starting to brown.

Peel and dice the onion.

Peel and mince the garlic.

Once the cauliflower has been cooking for 10 minutes, saute the onion in olive oil for 3 minutes, stirring regularly. Add the garlic, walnuts, and rosemary vegetable stock. Cook for another minute.

Strain and rinse the beans.

Add three-quarters of the water and beans. Once the cauliflower is cooked throw that in. Bring to a simmer and cook for 10 minutes.

Once cooked, blend well, taste, and add salt or black pepper to taste. You may need to add more water to get the right consistency.

Toss the cooked parsnip with the mesclun, maple balsamic dressing and a pinch of salt.

Bon appetit!