Oh my god you guys, I had absolutely the worst time in the kitchen yesterday. It was like whatever I touched, turned into a disaster. Cooked vegetables fell on the ground, onion got burnt [jet black!], spilled honey on kitchen counter and so on. I was so drained out by the end of it, that I did not even have the enthusiasm or patience to click pictures of the food.
I think it happens with all of us at times, isn’t it? When nothing seems to be working. The only thing I keep telling myself in such a situation is to have patience but honestly I do not have much of it especially when my food is getting messed up.
Anyway the good thing is that today is Friday and hopefully the next week will be better in the kitchen! Weekend is here which means extra sleep, no morning rush and the best part – yummy food! Yes the number one reason I look forward to the weekend is food. I always make sure that I make something special for our weekend brunch. It’s the only time in the week when I get to cook something elaborate and lavish in the morning and I never want to miss out on that opportunity!
And because weekends are little high on calories, to make up for it we will have this roasted cauliflower soup for dinner tonight. I am sure I am not the only one who does that? Eat light the previous night so that you can gorge on all the delicious stuff next day!
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.