Grease a roasting pan with 1 tbsp olive oil, thrown in cauliflower florets, sage, garlic and salt. Roast them for 20 minutes at 200’C until nice and soft.
Blend it to a paste using a boiled potato and little water if needed, then add to the pan along with milk, stock. Season to taste. Simmer and cook uncovered. Add cream, lemon rind and juice, season to taste.
Heat remaining 1 tbsp of olive oil in a pan, toss in the sage leaves and cook until they are crispy.
Serve hot with crispy sage leaves, toasted edamame seeds and poppy seeds for extra crunch.