Farmer’s Direct sent me this ginormous head of cauliflower on Thursday. Fortunately no weird stuff like beetroot or dill. The cauliflower was taking up half a shelf in the fridge, so I chopped it into chunks, added some chicken stock and spices and made soup for lunch today. Yum.
AFRICAN-SPICED CAULIFLOWER SOUP
Ingredients
2 tablespoons olive oil
2 medium onions, finely chopped
2 tsps cumin
1 tsp hot paprika
3 garlic cloves, chopped
1/2 tsp cinnamon
1 large head cauliflower
250ml coconut milk
1 litre chicken stock
500ml water
Chilli flakes to serve
METHOD
Heat olive oil in a stockpot. Saute onion and garlic until soft. Add spices, saute 1 minute. Add stock, water and cauliflower. Simmer with lid on stockpot until cauliflower is soft. Add coconut milk. Puree with stick blender. Reheat gently if needed. Serve adult bowls sprinkled with chilli flakes. Delicious with a fresh cob of bread and butter.
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