You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Roasted Cauliflower Soup

Roasted Cauliflower Soup

 

I made this cauliflower soup for a friend who claims cauliflower as one of the many vegetables he claims to loathe.

Determined to convert him to my favourite, I roasted the cauliflower, pureed it down into soup form, and told him it was roasted potato soup. Only when he was half way through the bowl, proclaiming his culinary allegiance to me, did I break the news.

The best thing about cauliflower soup is how creamy and luscious the soup is, without even a drop of cream. This soup tastes so good, you'd swear it was terrible for your health. But this is an impressively healthy option for a wintry night. I dropped the health factor a little with earthy goats cheese crumbled over the top for flavour contrast, and crunchy croutons for texture. Delicious!

Roasted Cauliflower Soup

(serves 4-6)

  • 1 large head of cauliflower, broken down into florets. Chop the stalk into similar sized pieces, and use these too
  • 1 bulb of garlic, whole
  • 2T oil
  • 2 large onions, roughly chopped
  • 1T ground cumin
  • 1T cumin seeds
  • 3 bay leaves
  • 1l Vege stock (when I don't have time to make my own, I use Campbells Real Stock)
  • Croutons and goat's cheese to serve (optional)

Start by tossing the cauliflower florets in the oil. Cut the very top off the bulb of garlic, and drizzle with oil too. Season everything generously with salt and pepper, and pop into a 180'C oven for 20-25 mins until they brown on the edges and smell awesome. Pull out of the oven and let it all cool slightly. If the cauliflower looks done but the garlic isn't yet soft inside, pull out the cauliflower, but let the garlic roast for a little longer, until soft.

Sautee for a couple of minutes before adding the stock. Bring everything to the boil, then simmer for 15-20 mins, or as long as you can stand waiting.

Puree the soup using a blender, stick blender, or food processor. If you need to, thin it out with a little more stock or water. Taste and adjust the seasoning. 

Serve with crispy croutons and goat's cheese crumbled over the top.

Sunday Brunch: Real Corn Fritters with Salsa and Sour Cream

Sunday Brunch: Real Corn Fritters with Salsa and Sour Cream

Bok Choy with Oyster Sauce

Bok Choy with Oyster Sauce