For me roasted cauliflower is probably one of my favourite veggies, I love the taste of it straight out of the oven and could eat plates of it. So when I found a recipe for Cauliflower soup in Red Magazine, I starting thinking about how I could spice it up a bit to add a hit of heat and combine some of it roasted into the recipe. The result is this which I hope you enjoy, as well as the lovely flavor, you also get Vitamins C and B6, some Fibre, Folic acid as well as cancer protecting substances and anti bacterial compounds. Watch out for the cooking time as I think the trick with cauliflower is to make sure its not overcooked, apart from the impact on the vitamins & minerals, the flavour tends to dissipate and become a bit bland.
I made this on what turned out to be a really hot day – I had no idea the weather was going to be so nice, it is Ireland after all. It was still great despite the heat, I’m thinking about making more soups if I can put the mockers on soup weather and guarantee a bit more sun!.
1 large cauliflower cut into small florets (reserve 3 florets to one side)
1 tsp each of cinnamon, ground cumin and coriander
1 tbsp harissa paste and more to serve
1 litre of vegetable stock
50 gr flaked almonds
Thinly slice the reserved florets and place them on a tray and into the oven to roast for about 8 minutes until golden brown. Set aside until you are serving the soup.
Toast the flaked almonds for about 5 minutes until golden and reserve 4 tsps for serving.
Heat a tbsp of oil in a saucepan and fry the spices and harissa paste for about 2 minutes until the flavour is released and the paste is cooked.
Add the cauliflower florets and toss to coat.
Add the stock and flaked almonds, bring to the boil and turn down to a gentle simmer until the cauliflower is just cooked – about 15 minutes.
Blend until smooth and serve with a topping of the roasted cauliflower florets, some extra almonds and a drizzle of harissa paste if you want even more heat.