Roasted Cauliflower Soup with Curry leaf & Mustard
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INGREDIENTS 1 full head of cauliflower, cut into florets 1 whole garlic Oil to drizzle Salt and pepper 2 cups vegetable stock 1 cup of coconut milk Juice of 1/2 a lime Curry leaves Mustard seeds
INSTRUCTIONS
Roast 1 full head of cauliflower with one bulb of whole garlic, drizzled with oil, salt and pepper at 180 degrees for 20 mins, in a preheated oven.
Remove from oven and let cool.
Peel the garlic and blend the cauliflower with the garlic and 1 cup of coconut milk, for a smooth consistency.
In a stock pot, add the cauliflower pure, the vegetable stock and let it simmer.
Check for seasoning and add lime juice before taking off the heat.
In another pan, make a tempering of mustard seeds and curry leaves.
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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