You need:

• 1 head cauliflower, separated into florets
• 1 yellow onion, cut into wedges
• 1 slice good quality smoked salmon, per serving
• 1 quart vegetable or chicken stock, preferably homemade
• 10 white peppercorns, uncrushed
• 2 bay leaves
• 1 good pinch freshly ground nutmeg
• 3 tbsp olive oil
• 1/2 cup heavy cream
• 1/8 cup lemon juice
• parsley and smoked paprika to garnish
• salt and white pepper to taste

How to make it:

1. Preheat oven to 375F.
2. In an ovenproof casserole, drizzle olive oil over cauliflower and onion and roast until golden brown, about 25-30 minutes.
3. Empty casserole dish into large stock pot and add stock, peppercorns, bay leaves, and nutmeg. Bring to a boil and reduce to a simmer. Simmer gently for 20 minutes, removing any scum that might float to the surface.
4. Add cream, and lemon juice and stir to combine.
5. Blend with an immersion blender, or blend in a food processor until smooth.
6. Season to taste.
7. Ladle into heated bowls and add smoked salmon. Garnish with finely chopped parsely and a pinch of smoked paprika.