Preheat oven to 180℃. Break up the cauliflower into small florets. Place on a lined baking tray, drizzle with olive oil, sprinkle with salt, and toss to coat. Bake for 20-30 minutes until lightly brown.
Heat 1 tbsp of oil in a large saucepan, add the sliced leek and cook for 5 minutes until softened.
Add crushed garlic, cauliflower and stock cube dissolved in 500ml of boiling water. Boil on medium heat for 10 minutes.
Meanwhile, season chicken with salt and pepper. Sear the breasts on both sides until browned and cooked through, about 5 minutes each side. Allow to cool slightly and shred.
Heat the oil in a small pan, add the seeds and cook for 30 seconds. Add the spices and salt, stir to combine and cook for another 15 second.
Blend the soup until smooth and season to taste. Serve with shredded chicken, spiced seeds and fresh parsley.
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