Roasted cauliflower and garlic soup

1. Preheat the oven to 200˚C, gas mark 6. Trim the base of the cauliflower, removing any large, tough leaves. Cut off the smaller leaves and set aside, halving any thick stems. Roughly chop the remaining cauliflower and put in a roasting tin with the shallots. Toss with 1 tbsp olive oil and 1 tsp cumin seeds; season. Add the unpeeled garlic cloves and roast for 10 minutes. Add the reserved cauliflower leaves and roast for 20-25 minutes more, until golden.

2. Just before the cauliflower is ready, toast the sunflower seeds in a small frying pan on a medium heat; tip onto a plate. Heat the remaining ½ tbsp oil in the same pan and fry the sliced garlic and ½ tsp cumin seeds for 1 minute, until golden; set aside. 

3. Remove the garlic and cauliflower leaves from the roasting tin. Tip everything else into a blender. Squeeze in the garlic from its skins, then add the beans, stock, cider vinegar and 200ml water. Whizz until smooth; season. Divide between bowls, top with the cauliflower leaves, sunflower seeds and garlic oil and serve with crusty bread, if liked.