Tuesday, February 21, 2012

recipe share: jaffrey cauliflower soup

i thought about making the roasted cauliflower soup featured in sprouted kitchen. but when i set about making the recipe, i thought about the fact that my kids needed protein. then, inspiration struck when i decided to base my soup creation on maddhur jaffrey's cauliflower stir fry from a taste of india, a long-time favourite of mine and the wife's. the recipe uses urad dahl, a type of lentil that lends a distinctive nutty flavour to the dish, and happily, the protein that will help to feed my babies' growth spurts.

the ingredient list is short. the soup, as pureed or textured as you like, is filling and satisfying. the babes, they ate it all up because it really was delicious.

2 heads cauliflower, large chunks
2 tablespoons grape seed oil or other neutral tasting oil 
3 tablespoons urad dahl
1 onion, sliced
1 serrano chili (optional)
vegetable or chicken stock (to cover the veggies)
1 can of coconut milk
1 lemon
choice of nuts: any combination of almond flakes, chopped pistachios, or chopped cashews would be delicious (optional)
fresh coriander, finely or roughly chopped, as you wish (optional*

*when i first made this dish, i sauteed the fresh coriander with the onions. but this was mostly to distract my toddler from noticing the green stuff. garnishing with fresh coriander would lend a better flavour - and make a more beautiful presentation.

preheat the oven to 425 C

roast cauliflower for 20-30 minutes until burnished and scorched 
to your liking. 

heat oil in a saucepan. 

when the oil is hot, add the urad dahl.

add the onions and serrano pepper (if using. the kids are sensitive to spicy foods at the moment so i did not use it at all. but the flavour of green chilli pepper - with minimal heat - would really add a nice depth of flavour). sautee until the onions are translucent.

toast the dahl until golden - or further if you like a nuttier flavour.

when the cauliflower is ready, add the cauliflower to the soup base. mix and cook together for a few minutes. 

cover with stock.

simmer for at least 15 minutes.

add coconut milk.

remove the serrano chilli (if using or leave it in you want a fiery soup)and puree to desired consistency. (i use a handblender but a food processor or blender would work just as well but you would want to add the soup back to the pan. if you want a chunky soup, only process half of the batch.) you may also want to add a bit of water if the soup is thicker than you'd like.

add the juice of one lemon (or to taste. i hold back a little for the kids but add more to my own bowl later). 

season to taste.

garnish with choice of nuts and fresh coriander (in the photo below, i pureed some fresh spinach to boost the iron in the dish).

eat up.


  1. thanks margo! i have a head of cauliflower languishing in the fridge. will make this tonight to accompany my Tortilla de Patata (hashbrown omelet). perfecto!

    and, i know it will taste fantastic because all of your food does. sigh.

    1. goodness! i hope it went well! it does sound like a perfect match for your tortilla de patata!!!