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Indian-spiced roasted cauliflower and almond soup
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Cauliflower lends itself well to Indian flavours, especially when roasted.
2 tbsp sunflower oil
2½ tsp cumin seeds
1 tsp coriander seeds
1 tsp garam masala
1 tsp ground turmeric
2 onions, cut into wedges
1 cauliflower, trimmed and cut into even-sized florets
4 garlic cloves, unpeeled
100g blanched almonds
500ml fresh vegetable stock
200ml unsweetened almond drink
25g toasted flaked almonds
chilli oil, to serve
1. Preheat the oven to 180˚C, gas mark 4. Mix the oil, 2 tsp cumin seeds and the remaining spices together in a large bowl. Add the onions, cauliflower and garlic; season. Toss to coat evenly. Arrange in a single layer in a roasting tin; bake for 50 minutes, turning halfway, until cooked through and a little charred. Meanwhile, put the blanched almonds on a baking tray; roast for the last 6 minutes of the cauliflower’s cooking time. For the final 2 minutes, toast the remaining ½ tsp cumin seeds alongside the nuts until golden; set aside.
2. When the vegetables are cooked, set aside the garlic cloves and scrape all the vegetables into a blender or food processor. Squeeze the garlic out of its skin; add along with the roasted almonds (set aside the cumin seeds) and ½ the stock. Blend until smooth. Pour in the remaining stock and the almond drink and blend until smooth; season. Pour the soup into a pan and bring to a gentle simmer. Season, if needed, and add a little water if too thick. Divide between 4 bowls and top with the toasted flaked almonds and reserved cumin seeds, plus a drizzle of chilli oil. Serve with naan breads, if liked.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.