Creamy, nutty, spicy Indian cauliflower soup

Spicy Indian cauliflower soup

Spicy Indian cauliflower soup

Chef Paul Gayler once said in a cookbook that he wrote that one great attribute of Indian cuisine is that it treats a noble vegetable like the cauliflower with the due respect that it deserves. Indian cuisine takes a vegetable so often relegated to being a bit-part player, and promotes it to the starring role, something all fans of Indian cooking can readily testify to.

This soup is a part of Operation Wind-down, an on-going project to use as much of the food I have squirrelled away in my fridge, freezer, and cupboards before I move as I possibly can.

This explains the nature of the ingredients list – garlic is rather conspicuous by its absence. This is down to the fact that I simply didn’t have any left, in either fresh or dried, powdered form. Feel free to include a generous amount in any version of this dish you rustle up yourself – about 5 or 6 good sized cloves should see you right.

I would normally use fresh rather than powdered chillies and ginger, too, but there you go.

Many versions of this recipe call for the finished soup to be blitzed smooth before serving. My preference is to leave it “chunky” – let’s call it by the more attractive name of “rustic”. Feel free to give it some jug-and-blade based violence if that floats your boat, though.


 

Might just serve 2 with plenty of Paleo flat bread (see below)

Ingredients

  • 1 head of cauliflower, broken into florets
  • 1 large onion, thinly sliced

For the masala

  • 1 tsp onion seeds
  • 1 tsp black cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp smoked Spanish paprika
  • 1 tsp turmeric
  • 1 tsp ginger powder
  • 2 tsp hot chilli powder
  • 1 tsp dried fenugreek leaves
  • 1 tsp dried coriander leaves
  • 1 tsp crushed coriander seeds
  • 2 tbsp dried curry leaves

Other Ingredients

  • almond milk as required
  • about 3 tbsp almond flour
  • about 3 tbsp dessicated coconut

Method

  • Place the onion and the masala in a non-stick pan or wok. Cover with water, and bring up to a low simmer. Simmer for about 10 minutes.
  • Put the cauliflower florets in the pan. Continue to simmer until the cauliflower is very tender, and starts to break down. Encourage the cauliflower to break down by occasional, gentle prodding with a wooden spoon.
  • Continue to simmer until the cauliflower is done to your preference, and nearly all of the water has evaporated. Place as much almond milk together with the almond flour and the dessicated coconut in the pan as you need to get to the consistency you’re after – you may have to play around a bit here – and continue to simmer for a few more minutes, adjusting the consistency with a splash more almond milk if needed.
  • Serve. This would go down a treat with any Paleo friendly flat bread. Once again, I’ll shamelessly plug the utter magnificence of the Paleo naan.
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