Start by making the rolls. Add whole wheat flour, dry yeast, salt and lukewarm water to a bowl, combine and knead the dough for about 10 minutes.
2
Shape the dough into buns and place them on a baking tray lined with baking paper. Let them rise for about 45-60 minutes.
3
Bake the rolls at 210 degrees celsius for 15-20 minutes.
4
Now start making the cauliflower soup. Mince the garlic, dice the red onion and divide the cauliflower into smaller florets. Fry the garlic and red onion in a saucepan with a little oil or butter until the onion is soft.
5
Add the cauliflower florets, vegetable bouillon and water. Cook until the cauliflower is tender.
6
Use an immerison blender to make the soup completely smooth, or mix it a little less for a chunkier texture.
7
Fry the chickpeas in a frying pan with olive oil and your spices of choice until golden brown. Add in the spinach and allow it to wilt.
8
Serve the cauliflower soup with chickpeas, spinach and freshly baked bread rolls.
9
If following the weekly menu, please set aside half of the cauliflower soup for another dinner.
