Roasted Cauliflower Soup with Dukkah

Roasted Cauliflower Soup with Dukkah
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Soup
  1. 2 large heads of cauliflower, broken into flowerets
  2. Olive oil for tossing with cauliflower to roast
  3. Peanut or sesame oil for the pan
  4. 2 small shallots, small dice
  5. 1 large rib celery or a portion of a celery root, cut into small dice
  6. 1 apple, peeled, cored, small dice
  7. 2 t. curry
  8. 1 t. coriander
  9. 2 T. dukkah (recipe to follow)
  10. 2 cloves garlic
  11. 1 T. minced fresh ginger (from about 1/2-inch piece, peeled)
  12. 1 tsp. kosher salt
  13. 1/8 tsp. ground white pepper
  14. 2 c. vegetable stock, more may be necessary
  15. Dukkah (recipe to follow)
  16. Cilantro for garnish
Dukkah
  1. ½ c. almonds
  2. 2 T. sesame seeds
  3. 2 t. coriander seeds
  4. 2 t. cumin seeds
  5. ½ t. fennel seeds
  6. ¼ t. whole black peppercorns
  7. 1 t. kosher salt
For the soup
  1. Heat the oven to 400 degrees.
  2. Toss cauliflower flowerets with olive oil until they are well coated. Spread them out on a baking sheet lined with parchment in a single layer, sprinkle with kosher salt and roast until they are charred and begin to brown, about 20 minutes.
  3. To a Dutch oven, add about a tablespoon of sesame or peanut oil and set over medium heat. Add the shallots, celery, and 2 T. dukkah, curry, and coriander; cook until translucent and fragrant, about five minutes. Add the garlic and ginger, sautéing for an additional minute or two.
  4. Add the roasted cauliflower and stock; bring to a boil, reduce the heat to medium low, and cover. Simmer soup, covered for about 15 minutes or until cauliflower is very tender.
  5. Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth.
  6. Transfer soup back to pot and thin with additional vegetable stock if necessary or desired.
  7. Return to heat to bring to serving temperature.
  8. Ladle into dishes, garnish with a dusting of Dukkah and chopped cilantro.
Dukkah
  1. Toast almonds in a dry skillet over medium heat, stirring occasionally until golden brown; cool. Toast sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns in the same skillet as the almonds were toasted in until fragrant, about 1-2 minutes.
  2. With a mortar and pestle, food processor, or coffee grinder, grind nuts and spices to a course grind.
  3. Spice blend can be made a week in advance and stored airtight at room temperature.
Notes
  1. Dukkah is an Egyptian spice blend of toasted nuts and seeds.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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