• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

delectabilia

Mostly healthy - Always delectable

  • Recent
  • Recipes
  • Resources
  • About

Cauliflower cashew soup. Black garlic bread.

25 December 2017 By delectabilia

A variation on a Bon Appétit recipe, this will be nothing like what you are expecting. It’s a rich sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colorful dimension both visually and to the flavour.

I first spotted this on Facebook in one of those Bon Appétit videos. The recipe page on their web site explains that the depth of flavour of this soup is because the cauliflower is effectively steamed in its own liquid, plus the reduced wine of course, a French technique called à l’étouffée. I had a number of unexpected guests the last evening I prepared this. It scaled well. So many empty bowls, and questions of “What was in that?”

I knew garlic bread would be a great accompaniment. Using black garlic added another layer of flavour, as well as a nice black counterpoint to the white soup.

The black garlic is not critical to the dish, but do give it a try. It is milder than fresh garlic, yet has a wonderful complexity of flavour.

Cauliflower cashew soup. Black garlic bread.

Servings: 6 people
Print

Ingredients

Nearly colourless vegetable stock

  • 3 leeks
  • 1 onion
  • 3 stalks celery
  • 100 g white mushrooms
  • 3 medium carrots
  • 1 red pepper
  • 1 tomato
  • 1 Tbsp peppercorns
  • 3 bay leaves
  • 10 stalks of thyme
  • 1 Tbsp olive oil
  • 10 g butter
  • 7 cups water

Soup

  • 1 onion
  • 4 cloves garlic
  • 2 tsp fresh thyme leaves
  • 1/4 cup olive oil
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 1 large head cauliflower
  • 1 cup cashew nuts
  • 2 tsp tahini
  • 6 cups nearly colourless vegetable stock
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup cooking cream omit for vegan

Garnish

  • 1/4 cup olive oil
  • 3 cauliflower flowerets
  • 1/4 cup cashew nuts
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1 tsp smoked paprika

Black garlic bread

  • 6 baguettes
  • 5 cloves black garlic the large sort, husks removed
  • 1/4 cup parsley finely diced
  • 1/4 cup finely grated parmesan
  • 2 Tbsp olive oil
  • 2 Tbsp butter

Instructions

Nearly colourless vegetable stock

  1. Dice the leeks, onion, celery, and red pepper.
  2. Heat a large saucepan to medium high heat and add the olive oil and butter.
  3. Saute until softened.
  4. Quarter the tomato.
  5. Rinse the mushrooms to remove any grit, then dice or crush (whatever seems appropriate)
  6. Add the water, carrots, mushrooms, bay leaves, thyme, pepper, and diced tomato to the saucepan.
  7. Bring to a boil, then reduce to a low simmer.
  8. Simmer for 1 hour, then strain. Discard the vegetables.

Soup

  1. Dice the cauliflower into flowerets. Reserve 2 or 3 flowerets for the garnish.
  2. Sauté the onion in the oil in a large heavy saucepan until transparent but not browning.
  3. Add the garlic and thyme and sauté for a couple more minutes.
  4. Add the salt, bay leaves, and wine and bring to a boil. Continue boiling for about 5 minutes or until the wine is reduced by half.
  5. Add the cauliflower, cashew to the saucepan.
  6. Stir, cover, reduce to a low heat, and cook for 20 minutes, or until the cauliflower is soft. Make sure it doesn’t brown.
  7. Add the vegetable stock and salt and pepper, and bring to a simmer.
  8. Simmer for 30 minutes. The cauliflower should be starting to fall apart.
  9. Discard the bay leaves and allow to cool.
  10. Add the cream to the soup and blend until very smooth.
  11. Gently reheat before serving.

Garnish

  1. Finely chop the reserved cauliflower flowerets and cashews.
  2. Stir fry in the olive oil in a small skillet until golden brown.
  3. Remove from the heat and stir in the salt, paprika, and lemon juice.

Black garlic bread

  1. preheat the oven to 160 deC.
  2. Mash the ingredients together
  3. Halve the baguettes
  4. Spread some black garlic mixture on the each half baguette
  5. Heat in the oven for 10 minutes.
Share this recipe...

Related Recipes

Cream of giant shiitake mushroom soup Came across some giant shiitake mushrooms in an organic vegetable shop. Turned out they make a divine cream of mushroom soup. This is not t...
Seared scallops on caramelised fennel. Black garlic drizzle. Caramelised onions are great. Caramelised fennel is even better - the anise flavour coming through amongst that delicious sweetness. A black garli...
Crumbed cauliflower topped with a cauliflower ricotta garlic puree and parsley o... Cauliflower is such a versatile vegetable. Here it is used two ways, as a crumbed fillet, and as a creamy topping. My guests had to ask, what is t...
Sweet potato quinoa arancini balls. Black garlic balsamic drizzle. Green leaves. Doing variations on Italian cuisine is a minefield. Arancini balls though really do invite experimentation. With the intention of minimising simpl...
Parmesan crusted cauliflower, quinoa, blueberries, and feta salad Roasted cauliflower has a nutty characteristic which marries perfectly with the nutty quinoa. The sweet roasted red peppers, salty feta cheese, an...

Filed Under: Appetiser, Favourites2, Lunch, Main, Soup, Vegetarian Tagged With: black garlic, cashew, cauliflower

« Seared scallops on caramelised fennel. Black garlic drizzle.
Beetroot and ricotta gnocchi with a brown butter thyme sauce, walnuts and Roquefort »

Reader Interactions

Primary Sidebar

delectabilia - Latin - the neutral plural nominative form of dēlectābĭlis
1 enjoyable, delectable, delightful
2 (taste) delicious

Follow delectabilia to get notified of new recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Some Past Favourites

Seared scallops on caramelised fennel. Black garlic drizzle.

Seared scallops on a pomelo salad, topped with fried shallots and a Vietnamese drizzle

Watermelon and fennel salad on a buckwheat and ricotta waffle

Scallops wrapped in pancetta on a mushroom risotto

Roasted red pepper and corn yeast waffles. Parmesan sour cream dip.

Crumbed cauliflower topped with a cauliflower ricotta garlic puree and parsley oil

Balsamic glazed octopus on a black garlic and anchovy puree

Black bean, black rice, and black garlic tortillas

Crumbed silken tofu and tempura artichokes on a truffle infused corn salsa

Farfalle pasta with wild mushroom cream sauce. Speck wrapped asparagus

Footer

It's all about the food. But you can learn a little about me and my motivation here…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2018 · delectabilia.com

01001101 01101111 01110011 01110100 01101100 01111001 00100000 01001000 01100101 01100001 01101100 01110100 01101000 01111001 00100000 00101101 00100000
01000001 01101100 01110111 01100001 01111001 01110011 00100000 01100100 01100101 01101100 01100101 01100011 01110100 01100001 01100010 01101100 01100101