Step 1

Heat the oil and butter in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring often, for 5 minutes or until soft.

Step 2

Add the cauliflower and stock. Cover. Bring to boil. Reduce heat to low. Simmer, covered, for 15 minutes or until cauliflower is tender.

Step 3

Add kale and increase heat to high. Bring to the boil then reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until kale wilts. Set aside for 10 minutes to cool slightly.

Step 4

Use a stick blender to blend until smooth. Add the cream. Cook over medium heat, stirring, for 5 minutes or until heated through. Drizzle over extra cream and oil. Top with pepitas and parmesan. Season and serve.