Curry Spiced Cauliflower makes this Roasted Cauliflower Soup extra special!
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 2
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
To roast the cauliflower
- 1 small head cauliflower
- 1.5 tablespoons olive oil
- 1 teaspoon curry powder
- ¼ teaspoon cumin powder
- 1 teaspoon salt
- ground pepper (to taste)
for the soup
- 2-3 garlic cloves (chopped)
- 1 small onion (diced)
- 3-4 cups water
- ¼ cup milk [or half & half or heavy cream]
- 1 bay leaf
- ⅛ teaspoon white pepper powder
- 1 tablespoon oil
- 1 tablespoon butter
- salt (to taste)
- ½ teaspoon sugar
To serve
- cilantro leaves (chopped)
- heavy cream
- olive oil (optional)
Method
Roast the cauliflower
- Cut the cauliflower into bite size florets. Coat the florets with olive oil, curry powder, cumin powder, salt & pepper.
- Transfer to a baking sheet in single layer.
- Bake at 425 F degrees for 20 minutes, flipping once after 10 minutes until cauliflower is tender. Set aside.
Make the soup
- Heat oil and butter in a pan on medium heat. Once hot bay leaf, chopped onion and garlic.
- Saute for 3-4 minutes till the onion and garlic start turning light golden brown.
- Add the roasted cauliflower, saute for another 2 minutes.
- Now add 3-4 cups of water, white pepper powder and mix. Let the mixture boil for 10 minutes.
- Switch off the flame and let it cool down a bit. Transfer the mixture to a blender and blend to a smooth paste.
- Transfer the soup back to the pan, using a strainer to remove any bigger particles.
- Add 1/4 cup of milk, salt and adjust the consistency as per preference.
- Check seasoning and let the soup simmer for 5-7 minutes on medium-low heat.
- Garnish with cilantro, cream, drizzle some olive oil (optional) and serve this roasted cauliflower soup hot with bread on the side!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.