Cauliflower Cream Soup and Glazed Florets

Glazed Cauliflower Florets

• 1 cauliflower (approx. 850-900 g), cut in small florets and stalk cut in small pieces
• 2 Tbsp vegetable oil
• 1 garlic clove
• 50 g agave syrup
• 25 g soy sauce
• 35 g water
• 10 g sriracha sauce
  or chilli sauce, any type
• 5 g cornflour

Cauliflower Cream Soup

• 80 g onions, quartered
• 100 g potatoes, cut in pieces
• 700 g water
• 200 g whipping cream
• 1 tsp salt
• ½ tsp ground black pepper
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade