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Roasted Cauliflower Soup with Dukkah
Soup
- 2 large heads of cauliflower, broken into flowerets
- Olive oil for tossing with cauliflower to roast
- Peanut or sesame oil for the pan
- 2 small shallots, small dice
- 1 large rib celery or a portion of a celery root, cut into small dice
- 1 apple, peeled, cored, small dice
- 2 t. curry
- 1 t. coriander
- 2 T. dukkah (recipe to follow)
- 2 cloves garlic
- 1 T. minced fresh ginger (from about 1/2-inch piece, peeled)
- 1 tsp. kosher salt
- 1/8 tsp. ground white pepper
- 2 c. vegetable stock, more may be necessary
- Dukkah (recipe to follow)
- Cilantro for garnish
Dukkah
- ½ c. almonds
- 2 T. sesame seeds
- 2 t. coriander seeds
- 2 t. cumin seeds
- ½ t. fennel seeds
- ¼ t. whole black peppercorns
- 1 t. kosher salt
For the soup
- Heat the oven to 400 degrees.
- 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.
- 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.
- 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.
- Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth.
- Transfer soup back to pot and thin with additional vegetable stock if necessary or desired.
- Return to heat to bring to serving temperature.
- Ladle into dishes, garnish with a dusting of Dukkah and chopped cilantro.
Dukkah
- 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.
- With a mortar and pestle, food processor, or coffee grinder, grind nuts and spices to a course grind.
- Spice blend can be made a week in advance and stored airtight at room temperature.
Notes
- Dukkah is an Egyptian spice blend of toasted nuts and seeds.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/