Procedure:

Trim the cauliflower divide into florets and cut the stem into pieces.

Place the little piece in a non-sticky pan and sauté gently in olive oil for 3-4 minutes.

Add the oregano, the grated lemon zest, the sugar and the stock. Let simmer for 10-15 minutes.

When the cauliflower is soft enough,

move everything in a bowl and

use an immersion blender to puree the soup till its smooth and homogeneous.

Add the lemon juice and stir well.

Top with oregano and fleur the sel flakes.