After years of wondering how anyone could like cauliflower, I now have several recipes in my repertoire the use the strange little vegetable - and two of them happen to be soups. I found this recipe by Alice Waters over on Jane Spice and tried it the other night - and liked it even better than the creamy Pioneer Woman version.
All the spices in this soup make it ideal for a cold winter night, alongside a salad and some nice crusty bread. I used an immersion blender to get the consistency where I wanted it - with just a few chunks of cauliflower here and there and the rest thickening the broth. I didn't have coriander seed so I just substituted 1/4 teaspoon coriander - I imagine you could do the same with the cumin. I also don't like the taste of cooked cilantro so I left that out... and if you decide to use it as a garnish, I recommend mincing it very finely otherwise the texture clashes with the creaminess of the cauliflower. Don't forget the splash of lime juice - it will make all those spices jump! Very yummy!
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1 comment:
oh now that sounds fabulous-- i only wish i had read this post this morning so i could have added some ingredients to my grocery list! do you think you can use just cumin and coriander instead of cumin seeds and coriander seeds?
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