Roasted cauliflower soup with tahini and lemon
We love serving roasted cauliflower in a variety of ways: as a Sicilian side dish tossed with raisins, parsley and an anchovy-chili crumb; in our version of an Indian dry curry called Aloo gobi that combines roasted cauliflower and potato with onions, garlic, ginger and fragrant spices; and in a simple Mediterranean-style roast cauliflower soup with garlic, rosemary and Parmesan.
But without doubt, one of our favorite roasted cauliflower recipes is this Middle Eastern Roasted Cauliflower Soup with Tahini and Lemon. We’re addicted to the earthy and nutty flavor that the cauliflower takes on when it’s roasted, and the addition of the tahini and lemon makes it so creamy and comforting. Tahini is made from sesame seeds that are toasted and ground into a thick paste. It not only imparts a unique flavor, but also a generous dose of healthy fats, calcium and protein. When the soup is served with a drizzle of extra virgin olive oil and a little freshly ground black pepper, it’s a revelation!
3 tablespoons extra virgin olive oil (plus a little extra to drizzle)
⅓ cup tahini (sesame seed paste)
½ cup water
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground cumin
1 onion — finely chopped
2 garlic cloves — finely chopped
5 cups vegetable or chicken stock
Freshly ground black pepper, to garnish