Roasted Cauliflower Soup



    1. Cut the cauliflower into small florets and place on a lined baking tray.
    2. Half the onion and place whole garlic cloves (skin on) on the tray.
    3. Sprinkle with a generous amount for Lane's Fiesta rub
    4. Place in a pre-heated oven at 215c
    5. Toss intermittently. and remove from the oven when cauliflower is tender and caramelised  
    6. Remove the skin from the onion and garlic and place in a pot with the cauliflower
    7. Set to a medium heat and add the chicken stock and the potato, cut into quarters.
    8. When the potato can be peiced easily with a fork remove from heat and let cool
    9. When cool, use a stick blender to blend to the desired consistency.
    10. Season to taste
    11. Plate up the soup, add a swirl of greek yoghurt garnish with flat leaf parsley or do what we did and use the pumpkin seed and candied bacon to create a delicious and unique garnish.
    12. Light a fire, kick your shoes off and let the wintery-ness flow through you


    1. Lay 4/6 bacon rashers on a lined baking tray.
    2. sprinkle with Lane's Maple Pecan Rub and coat with brown sugar
    3. bake for around 20 mins or until the sugar is well caramelised and the bacon is crispy.

    4. Be careful the coating will be sticky and scorching hot so, unless you're looking to delete your fingerprints allow to cool before handling.

    1. Clean and dry pumpkin seeds then season with Lane's Maple Pecan rub for 20mins at 200c or until golden brown.
    2. Allow to cool (the will crisp up a little more during this process)
    3. Combined with the candied bacon this is an amazing bar snack too.  So, keep some aside for Sunday arvo.