1. Preheat your oven to 200°C or 180°C fan forced
2. Cut the cauliflower head and the tender part of the core into bite-sized pieces.
3. Place in a large mixing bowl with a generous glug of olive oil, salt and cumin seeds. Toss to coat the cauliflower in the oil, salt and cumin and then spread over a tray or two and place in the hot oven for 25 minutes.
4. If your pepitas aren’t toasted already, clear a little spot on your baking tray and add these for the final 2 minutes of cooking.
5. While the cauliflower is roasting, heat another generous glug of olive oil in the bottom of a pot over a medium-high heat. Cook the onion with a generous pinch of salt for about 5 minutes and then add the garlic and white beans (and an additional pinch of salt if you feel so inclined) and cook for another couple of minutes, then remove from the heat.
6. Once the cauliflower is cooked, remove from the oven and allow to cool for 5 minutes. I always spend this time impatiently picking at the smaller pieces and burning my mouth in the process (worth it). Reserve some of your favourite looking florets as a garnish and pop the rest of the roasted cauliflower in a high speed blender, making sure you scrape any rogue cumin seeds off the tray.
7. Add the cooked onions, garlic, white beans, stock, water and black pepper to taste. Puree until smooth and then ladle into bowls and top with roasted pepitas, reserved cauliflower florets and lemon thyme.
8. This will make about 2 litres of soup in total and the leftovers store and reheat beautifully.