Roasted cauliflower soup with tahini and
lemon
Serves 4
This warming and comforting soup is
a wonderful way to transform ordinary cauliflower into something
extraordinary. The earthy taste of the roasted cauliflower is
beautifully complemented by the nutty and creamy tahini (Middle
Eastern sesame seed paste) and the slight tang of lemon.
1 cauliflower — cut into florets
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
PREHEAT the oven to 450°F/230°C. TOSS
the cauliflower florets in 2 tablespoons of oil. ARRANGE in a single
layer on a large baking tray and cook for 15 minutes, then toss, and
cook a further 10 minutes. WHILE the cauliflower cooks, mix together
the tahini, water, lemon juice and salt in a small bowl until
thoroughly combined. HEAT the remaining tablespoon of oil in a
saucepan over medium heat. COOK the onion for 6 minutes, then add
the garlic and cumin and cook for 2 minutes. ADD the stock, tahini
mixture, and roasted cauliflower. TRANSFER the soup to a blender and
process until smooth. RETURN the soup to the saucepan to reheat.
SERVE in bowls topped with a little drizzle of extra virgin olive
oil and freshly ground black pepper.
© MediterrAsian.com