So, this came about as a bit of an accident, but then some of the best things are - Penicillin, Post-It Notes, Teflon? Anyway, I set out to make curried cauliflower soup, to use up half a head I had in the fridge and thought I would experiment. I chopped the cauliflower up, with an onion and three fat cloves of garlic and roasted with generous pinches of curry powder. Skip forward to tasting, seasoning and eventually eating and the garlic flavour had wrestled itself to the fore and was bloody delicious. The cauliflower giving a luxe creamy taste whilst the curry powder gave a lovely kick.
Sometimes, I don't mind if things don't always go quite to plan in the kitchen...
Ingredients. For Two
1/2 Cauliflower Head
1 Medium Onion
3-4 Fat Garlic Cloves
2tsp Curry Powder
Olive Oil
600ml Vegetable Stock
Salt & Pepper
Method
1. Set the oven to 200 degrees fan (220 conv.)
2. Chop the cauliflower and onion into chunks and put into a baking tray with the peeled but whole garlic cloves
3. Drizzle with generous glugs of olive oil and sprinkle over the curry powder
4. Roast in the oven for about 20-25 minutes, until the cauliflower is tender and starting to blacken at the edges
5. Empty the roasting tray into your soup pan with the vegetable stock and blitz until smooth. heat through if needed and season to taste. Serve with more olive oil id desired?
6. How easy was that? Vegan, Gluten Free and yummy!
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