Directions for: Curry Cauliflower Soup, Currants, Dried Apricots and Toasted Almonds
Ingredients
Curry Spice Mixcup (80 mL) madras curry powder
1 Tbsp (15 mL) whole coriander, toasted
1 Tbsp (15 mL)whole cumin, toasted
1 Tbsp (15 mL) garam masala
1 Tbsp (15 mL) turmeric
Soupcup (60 mL) butter
1 medium cooking onion, peeled, halved and sliced 1/8-inch (3 mm) thick
2 Granny Smith apples, peeled, cored and cut into 1-inch (2.5 cm) chunks
4 clove garlic, peeled and smashed
4 Tbsp (60 mL) Curry Spice Mix
1 heads cauliflower cleaned, cored and cut into florets
tsp (2 mL) salt
tsp (2 mL) pepper
1 cup (250 mL) 35% cream
4 Tbsp (60 mL) honey
2 Tbsp (30 mL) lemon juice
Cauliflower Chips2 cup (500 mL) cauliflower florets, sliced 1/16-inch (15 mm) thick on a mandolin
Cauliflower Florets1 cup (250 mL) cauliflower florets, 1/2-inch to 1/4-inch (1.5 cm to 0.5 cm) size pieces
3 Tbsp (45 mL) butter, melted
1 Tbsp (15 mL) Curry Spice Mix
tsp (2 mL) salt
tsp (2 mL) pepper
Cilantro Yogurt1 bunch cilantro, stems removed
cup (125 mL) Greek yoghurt
Garnishcup (60 mL) currants soaked in warm water for 15 minutes
3 Tbsp (45 mL) dried apricots, finely diced
cup (60 mL) sliced almonds, toasted
1 Tbsp (15 mL) small mint leaves, picked
1 Tbsp (15 mL) small cilantro leaves, picked
Directions
Curry Spice Mix1. Place all ingredients in a spice grinder, grind until smooth and combined.
Soup1. In a large saucepot on medium heat, add butter, melt.
2. Add onions, apple and garlic. Sweat for 6-8 min., add Curry Spice Mix and cauliflower, sweat for 8-10 min., stirring occasionally.
3. Season with salt and pepper.
4. Cover with water, approx. 5 cups (1.2L) and simmer for 30 min.
5. Add cream and gently simmer for an additional 15 min.
6. Remove from heat. Using an immersion/ stick blender, puree until smooth.
7. Season with lemon juice, honey and additional salt and pepper if desired.
Cauliflower Chips1. On a parchment lined baking sheet, place slices of cauliflower.
2. Place in 180F (80C) oven for 1 hour until dry and crisp.
3. Remove from oven, cool and store container with a tight fitting lid.
Cauliflower Florets1. Preheat oven to 425F (220C).
2. Combine all ingredients in a bowl and toss to combine.
3. Place on a parchment lined baking sheet, bake for 6-8 min. until lightly browned and tender.
Cilantro Yogurt1. In a blender, add cilantro and yoghurt. Puree until smooth.
2. Place in a container and set aside.
Garnish1. Drain currants. In a bowl, combine Cauliflower Florets, apricots and toasted almonds.
2. Set aside herbs for final plating.
See more: Indian, Vegetables, Herbs, Fruit, Soup, Vegetarian