INGREDIENTS
1 cauliflower, cut into florettes
¼ cup hard cheese, grated
½ cup Clover tussers, grated
1 egg
1 teaspoon Italian herbs
½ teaspoon salt
TOPPINGS :
½ cup pizza sauce
¼ cup Clover Tussers
¼ cup Clover mature cheddar
¼ cup Clover feta
¼ cup Clover gouda
¼ cup chicken, cooked and cut into pieces
½ avo, sliced
Rocket to garnish
Method
- In a pot, heat oil over medium heat. Sauté the diced onion until translucent. Add the garlic and spices. Cook until fragrant whilst stirring constantly. Then add the butter and whisk in the cake flour to form a roux. Cook until the flour has been cooked out and have thickened.
- While constantly whisking, add the chicken stock, cream and milk. Reduce the heat. Simmer the soup for 10 – 15 minutes, or until it has thickened.
- While the soup is simmering, brush the ciabatta slices with the blended butter mixture. Place on a lined baking tray and bake in a preheated oven on 180˚C
- Once the soup has thickened, add the broccoli florets and carrot. Simmer for another 10 – 15 minutes until the vegetables are cooked, but still crisp. Stir occasionally. Once the vegetables are cooked, turn down the heat. Add the grated cheese and stir in until melted.
- Season, sprinkle over the crispy bacon bits and serve immediately.
