Spiced Roast Cauliflower Soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• 1 large cauliflower
• 3 tbsp groundnut or coconut oil
• 1 tsp turmeric
• 1 onion, diced
• 2 cloves garlic, finely chopped or grated
• 1 tsp cumin
• 1 heaped tsp garam masala
• 1ltr vegetable stock
• Juice of ½ a lime
• Black sesame seeds
• Chilli flakes
• Fresh coriander
• Oat cream, or coconut cream
• Chilli oil
• Chapatis, naan or crusty bread
• Preheat the oven to 200°C/fan 180°C/Gas 6, and line a large baking tray with parchment paper.
• Bake for about 20 minutes, turning the cauliflower about half way, until it's lightly charred.
• Meanwhile, add the remaining tbsp of oil to a large frying pan over a medium heat, and cook the onion until it's soft and caramelised.
• Add the reserved cauliflower leaves to the baking tray with the remaining florets, stir to coat in the oil and turmeric, and place back into the oven to crisp up.
• Return your soup to the pan if necessary, check and adjust the seasoning, and add the lime juice. Turn the heat up to gently warm up the soup, and remove your crispy florets and leaves from the oven.
• Serve with warm chapatis, naan, or crusty bread.