date:Jun 25, 2014
or 5 minutes or until soft. Stir in garlic and half the rosemary for 1 minute or until aromatic. Add cauliflower, milk, stock and beer. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until tender. Cool for 15 minutes.
2. Meanwhile, preheat oven to 200C. Combine bread and remaining olive oil and rosemary in a bowl. Spread over a baking tray. Bake for 10 minutes or until golden.
3. Blend soup, in batches, until smooth. Return to clean saucepan over low heat. Add cream. Season. H