- Cut the cauliflower into small florets and place on a lined baking tray.
- Half the onion and place whole garlic cloves (skin on) on the tray.
- Sprinkle with a generous amount for Lane's Fiesta rub
- Place in a pre-heated oven at 215c
- Toss intermittently. and remove from the oven when cauliflower is tender and caramelised
- Remove the skin from the onion and garlic and place in a pot with the cauliflower
- Set to a medium heat and add the chicken stock and the potato, cut into quarters.
- When the potato can be peiced easily with a fork remove from heat and let cool
- When cool, use a stick blender to blend to the desired consistency.
- Season to taste
- 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.
- Light a fire, kick your shoes off and let the wintery-ness flow through you
- Lay 4/6 bacon rashers on a lined baking tray.
- sprinkle with Lane's Maple Pecan Rub and coat with brown sugar
- bake for around 20 mins or until the sugar is well caramelised and the bacon is crispy.
- Be careful the coating will be sticky and scorching hot so, unless you're looking to delete your fingerprints allow to cool before handling.
- Clean and dry pumpkin seeds then season with Lane's Maple Pecan rub for 20mins at 200c or until golden brown.
- Allow to cool (the will crisp up a little more during this process)
- Combined with the candied bacon this is an amazing bar snack too. So, keep some aside for Sunday arvo.