Heat a medium saucepan on a medium high heat. Add a few tablespoons of oil. Remove sausage casings and crumble the meat into the pan. Cook stirring every few minutes until meat is browned.

Finely chop cauliflower. I was aiming for lentil sized pieces but ended up with more pea-sized. It doesn’t matter too much.

When the sausage is browned, add cumin, chopped cauli and stock. Cover and simmer stirring once or twice for 15 minutes or until cauli is cooked and tender.

While the soup is cooking finely chop the parsley and combine with the olive oil. Season well.

Taste soup and season with salt and pepper as needed. Serve in two deep bowls topped with parsley oil.