– Preheat oven to 190°C.
– Cut the cauliflower into florets and spread on a baking sheet.
– Roast the cauliflower in the oven for 30 minutes. Finish cooking with a blow of the grill to roast.
– Peel onion, garlic and potatoes.
– In a large saucepan, place the roasted cauliflower florets with the remaining vegetables. Cover with milk, cream and tea. Add a little water to cover the vegetables if necessary.
– Add the bouillon cubes and bring to the boil.
– Dry-roast the sunflower seeds in a frying pan.
– Serve each bowl with a drizzle of linseed oil, a few leaves of curly parsley and roasted sunflower seeds.
– Season with salt and pepper to taste.

Tip
For a more pronounced toasted note, replace the sunflower seeds with 2 tablespoons of toasted pine nuts.

Contributions
One of the richest oils in omega-3 (a fatty acid essential to our body, which cannot produce it itself). Promoting cell renewal, it is a major ally for skin and hair.