Roasted Cauliflower Soup
The color of sunflowers, this gently spiced soup comes from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable’s deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you’d like.
- Serves: 4 persons
- 1large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available)
- 2medium white onions, halved and thinly sliced
- 3tablespoons extra-virgin olive oil
- 1 ½teaspoons ground cumin
- 1 ½teaspoons ground coriander
- Sea salt and ground black pepper
- 2tablespoons salted butter
- 4garlic cloves, crushed
- 1large potato (about 14 ounces), skin on, cut into 1-inch pieces
- 1teaspoon ground turmeric
- 1quart vegetable or chicken stock
- 2tablespoons sliced almonds
- Coarsely chopped fresh parsley leaves, for serving
Step 1Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
Step 2Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
Step 3When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
Step 4Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.