Cauliflower and the spice blend dukkah (you can find different blends but often made with hazelnuts, sesame seeds, coriander, cumin, black pepper, sweet paprika, sea salt and cayenne) are the perfect match. If you’ve ever thought cauliflower is just too bland or boring, make this cauliflower soup because we have never been disappointed!
Cauliflower Soup with Dukkah
By Nicole Pisani
GF SF EF MF
- 1 cauliflower
- 1 tbsp unsalted butter
- 1 heaped tsp dukkah spice mix, plus extra to serve
- 600-750ml unsweetened almond milk
- Flaky sea salt and freshly ground black pepper
- Sesame oil, to serve (optional)
- 1 lemon, for squeezing (optional)
- Winter savoury herb, to garnish (optional)
- Cut the cauliflower into small pieces, reserving a few thinly sliced florets for the garnish
- Heat the butter in a wok or deep-sided frying pan, add the cauliflower and cook, stirring, for a few minutes. This helps to release the flavor
- Add the dukkah spice mix and continue to cook for a couple more minutes before adding enough almonmilk to cover the cauliflower. Bring to the boil and simmer for about 10 minutes, or until the cauliflower is cooked.
- Process in a blender and serve with a drizzle of sesame oil, a squeeze of lemon juice, the reserved cauliflower slices, some winter savoury, if using, and a little more dukkah sprinkled on the top.
Nicole Pisani is collaborating with Borough Market and food education charity School Food Matters to tackle the problem of food waste. On 9th February she will join secondary school pupils from London to sell homemade soups made from surplus vegetables to raise valuable funds for FareShare, an organisation which diverts good food destined for the bin to good causes. Help support the cause by heading to the Jubilee market between 12.00pm and 2.00pm. Images credited to Regula Ysewijn.