A HDYTI home crafted recipe using a veggie that is growing in popularity, especially with food allergy sufferers like myself! A super yummy, spicy roasted cauliflower soup! Remember, I like my food spicy, so please adjust spices as needed. We paired this with a homemade gluten free bread (topped with pumpkin seeds & sesame seeds). It made for a tasty Sunday afternoon treat! We’ll soon post a link to some of our bread recipes, but we’re still experimenting to get the perfect loaf!
At one point in my life, I absolutely detested cauliflower. It's plain; without much flavour, and really dense! It became the vegetable that I'd push around on my plate. However, over the last two years something changed. I finally realised that all the qualities I disliked about cauliflower is what makes it one of the most versatile vegetables today!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 45 minutes | 10 minutes |
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At one point in my life, I absolutely detested cauliflower. It's plain; without much flavour, and really dense! It became the vegetable that I'd push around on my plate. However, over the last two years something changed. I finally realised that all the qualities I disliked about cauliflower is what makes it one of the most versatile vegetables today!
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Ingredients
Spices for Cauliflower marinade
- 1.5 tsp Smoked paprika
- 1.5 tsp Chilli flakes
- 1/2 tsp Cumin
- 1 dash Salt & Pepper to taste
- 2 tblsp Olive oil or Coconut oil
Vegetables
- 1 head Cauliflower (large)
- 1 tblsp minced garlic
- 1 dash chopped basil leaves (green or purple) for decoration
- 1/2 head aubergine
Misc
- 2.5 cups water
- 1 cube Vegetable stock, or 1 cup of liquid stock
- 1 tsp basil spice
- 1 tblsp Olive oil or Coconut oil
Servings: people
Instructions
Roast Cauliflower
- Put the 2 tblsp oil in a plastic container, and add spices. Lightly fork whisk the ingredients.
- Cut your cauliflower head into florets, and cut large florets in half (I like to pull smaller florets off the larger ones).
- Add cauliflower florets to spice mixture. Cover plastic container and shake to coat well.
- Pre-heat oven to 200ºC. Pour coated cauliflower onto a foil lined baking sheet. Roast for 30 minutes.
- Meanwhile: while the cauliflower is roasting, cut your aubergine into small cubes. Heat oil in a large skillet, add aubergine, sea salt and pepper to taste, and saute for 10 minutes. Add in sun dried tomatoes, and saute for an additional 3-5min. Set aside.
- 5 minutes before cauliflower is finished, pour water into a large pot, and bring to boil. Add in stock cube (or liquid stock), and mix well.
- After cauliflower is nicely browned, add Cauliflower to boiling water and stock . Turn down heat, and let mixture simmer for 10 minutes
- Pour entire stock and cauliflower mixture into a blender, and blend to desired consistency. Add in water as needed.
Finishing the dish
- Once blended, the dish is ready to be served. Spoon into bowl, and add Aubergine topping.
- Sprinkle with basil leaves, or purple basil spice.
Recipe Notes
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HDYTI rating: 4/5 toes
Let us know how it turns out in the comments below!
