Keen to try a vegetrian dish, this was my third – and final – attempt to recreate a recipe by the food blogger Nico Pallotta, who runs The Plant Based School.
Now, I’m not going to say that somebody else making this won’t love it – you might – but I was greatly disappointed.
Perhaps Nico and I have different flavour preferences, but what I thought would be a delicious dish turned into a mediocre soup. Yep, that’s right, the soup did look pretty once served in the wide-brimmed bowl, but I just wish I liked how it tasted.
Now, it would be interesting to find out if anybody else who tries this recipe ends up liking the flavour.
How to make the cauliflower soup
Serves: two people
Ingredients — for the roasted cauliflower
- One large head of cauliflower
- Extra virgin olive oil
- Salt
- Black pepper
Additional ingredients
- One tbsp virgin olive oil
- One large onion white or yellow, chopped
- Two cloves garlic, grated
- One tsp ground cumin
- Three cups vegetable broth
- Quarter cup tahini
- Three tbsp lemon juice
To garnish
- Third cup olives sautéed in extra virgin olive oil and two thinly sliced garlic cloves
- Handful of flat-leaf parsley
Method
Preheat the oven to 200C. Chop the cauliflower into florets and add onto a baking tray. Drizzle over olive oil, salt and pepper, and bake in the oven for 30 minutes.
Meanwhile, heat some olive oil in a large saucepan. Once hot, add the chopped onions and cook on medium heat for five minutes. Then add the grated garlic and teaspoon of cumin, and cook for one minute.
Add two cups of vegetable broth, simmer for five minutes, then add most of the roasted cauliflower, then blend with an immersion blender until smooth.
Add some tahini, blend again, then add in two tablespoons of lemon juice. Season to taste, the serve topped with roasted cauliflower florets, parsley, and garlic-flavored oil and olives. Best enjoyed with pita bread.
