Roasted Cauliflower And Garlic Soup

Roasted Cauliflower And Garlic Soup

Some time ago. I published a post claiming I may have found the best soup in the world, and today I share this very delicious soup that I have made multiple times since discovering it in the February 2021 Waitrose magazine. Who would have thought that roasted cauliflower with cumin would be such an winning combination?!

INGREDIENTS

1 cauliflower
2 echalion shallots, halved (I used 4 banana shallots)
1½ tbsp olive oil
1½ tsp cumin seeds
8 garlic cloves, 6 unpeeled, 2 finely sliced
20g sunflower seeds
400g can cannellini beans, drained and rinsed
500ml hot vegetable stock
1 tbsp cider vinegar

METHOD

Preheat the oven to 200˚C, gas mark 6.

Trim the base of the cauliflower, removing any large, tough leaves. Cut off the smaller leaves and set aside, halving any thick stems. Roughly chop the remaining cauliflower and put in a roasting tin with the shallots.

Toss with 1 tbsp olive oil and 1 tsp cumin seeds; season. Add the unpeeled garlic cloves and roast for ten minutes. Add the reserved cauliflower leaves and roast for at least twenty minutes more, until golden. The aromas of cauliflower and cumin are incredible – and my Roberts and Wills descended into the kitchen curious about what was for lunch, drawn by the incredible smells wafting upstairs..

While the cauliflower is roasting, toast the sunflower seeds in a small frying pan on a medium heat; tip onto a plate. Heat the remaining ½ tbsp oil in the same pan and fry the sliced garlic and ½ tsp cumin seeds for one minute, until golden; set aside. 

Remove the garlic and cauliflower leaves from the roasting tin. Tip everything else into a blender. Squeeze in the garlic from its skins, then add the beans, stock, cider vinegar and 200ml water. (That’s what the recipe says, but I doubled the amount of water because otherwise it was just much to thick to qualify as soup.) Whizz until smooth; season.

Divide between bowls, top with the cauliflower leaves, sunflower seeds and garlic oil and serve with crusty bread.

The only thing we have changed since I started making this soup is dropping the garnish of roasted cauliflower leaves. They were not particularly pleasant to eat and did not add anything to the dish – in fact they were annoying and papery tasteless. However we always remember the toasted sunflower seeds and the garlic oil which are very lovely.

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