There is no denying I’m obsessed with cauliflower and I eat it practically every other day. I call it my chicken.
What I love about cauliflower is its a blank canvas and takes on any flavor you give it making it very versatile to experiment with fun spices. It’s meaty with good sturdy texture and lends to a variety of recipes that call for fish, cheese, chicken. Thus it’s popularity in tacos, pasta Chinese dishes etc.
In my opinion roasting is the best way to eat cauliflower.
I used cheddar colored cauliflower for its naturally creamy color. If you have a hard time finding this color use white and add a pinch of turmeric.
So here we go…..
Roasted cheddar colored Cauliflower soup
- One large cheddar colored or white cauliflower cored—cut into 3/4-1 -inch florets, and a few coarsely chopped
- 1-2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1-/2 teaspoon coriander seeds
- 1 whole green cardamom
- 1/2 teaspoon ground turmeric optional if you are using white cauliflower
- 1/4 teaspoon cayenne
- 1 medium onion, sliced
- 4 cups vegetable stock, preferably homemade
- 1/2 cup toasted sliced almonds
- 1/4 cup chopped herbs
- Preheat the oven to 400°. In a medium baking dish, toss the cauliflower florets and almonds with 1/2 tablespoon of the olive oil. Season with salt and black pepper, roast on the top shelf of the oven for about 20 minutes, until tender but not browned.
- Once the cauliflower is done take it off the heat and let it rest. In the meanwhile heat oil a sauce pan. Add the chopped onion and sauté for for 4-5 minutes till they are soft.
- Add the spices and sauté till fragrant. 1-2 minutes. Add the cauliflower (save a few smaller pieces for garnish) and broth and bring it to a boil. Cook till cauliflower is done.
- Transfer the soup and the almonds (save a few for garnish into a blender carefully or use a hand held blender and blitz till smooth and silky. Adjust the seasoning if needed.
- Serve garnished with the remaining almonds, cauliflower and chopped herbs.
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