Cauliflower’s versatility is unparalleled. Whether it’s fried and coated in a delicious sweet-and-spicy sauce for Gobi Manchurian, boiled to make a healthier mashed “potato,” or grilled as a vegetarian “steak,” its mild, earthy flavor proves to be the perfect blank canvas for culinary creativity.

 - Veda Sankaran, Jalsa by Veda

 

Chilled Cauliflower Soup with Lemon Yogurt Drizzle and Cilantro Mint Oil

 

Soup Ingredients

1 medium head of cauliflower (approximately 7 cups of florets)

1/2 sweet onion, diced into ½-inch pieces

1 tsp cumin seeds

1 tsp coriander seeds

¼ to ½ tsp white peppercorns 

½ tsp turmeric

1 tbsp fresh ginger paste (approximately 2-inch piece of ginger root)

Salt, to taste

2 tbsp oil

1 cup + 2 cups chicken or vegetable broth

1 tsp dark brown sugar

 

Lemon yogurt ingredients

¾ cup full-fat Greek yogurt

2 cloves garlic, finely minced or grated on a microplane

1 lemon, zested

1 tbsp lemon juice

2 tbsp olive oil

Pinch of salt, to taste

 

Cilantro mint oil and garnish ingredients

1 ¼ cups loosely packed cilantro, 1 inch of the stem ends trimmed off

¾ cup loosely packed whole mint leaves 

½ cup neutral oil, such as rice bran or grapeseed

Salt

Crushed pistachios

 

Instructions

Preheat the oven to 400 degrees. 

Core and cut the cauliflower into florets. Peel, then dice the sweet onion into ½-inch pieces. 

Heat a small skillet and lightly toast the cumin, coriander, and white pepper. Transfer to a plate to cool completely, before grinding to a powder in a spice or coffee grinder. 

 In a bowl large enough to hold the cauliflower and onions, mix the turmeric, roasted spice mix, ginger paste, salt and oil together. 

Add in the cauliflower florets and diced onion and stir to coat evenly with the marinade. Place on a parchment-lined baking sheet and roast in a 400-degree oven for about 30 minutes, stirring it once halfway through the cook time.  

 

Remove from the oven, let cool completely and then puree in a blender with 1 cup broth until smooth. Pour the puree into a pot and add in the remaining 2 cups chicken or vegetable broth.  Sprinkle in 1 tsp dark brown sugar, stir to combine and simmer for 15 to 20 minutes. 

 

Remove from the heat and let cool for 15 minutes. Transfer the soup to a covered container and refrigerate for at least 30 minutes, before serving. 

 

To make the lemon yogurt, simply stir together the yogurt, garlic, lemon zest, lemon juice, and olive oil. Add salt to your preferred taste. 

 

To make the herb oil, bring a pot of water to boil. Prepare an ice bath, by placing 10 to 12 ice cubes in a bowl with cold water. 

 

Blanch the herbs for 15 or so seconds and then place immediately in the prepared ice bath. After about 10 seconds, remove the herbs with a sieve or slotted spoon, gently squeeze out any excess water, and place on a paper towel-lined baking sheet to dry. 

 

Once dry, puree the herbs with the oil until very smooth. You have two options after this stage: either pour the herb oil through a cheesecloth or coffee filter-lined sieve and wait for a few hours for the oil to drip through, or pour it directly through the sieve, using a spoon to push the oil through, throwing away any herb slurry that is still attached to the sieve. The first method will give you a more clarified oil, while the second will be faster and give you a bit more texture. 

 

To serve, ladle the soup into a bowl and add the yogurt drizzle and herb oil on top. Sprinkle with the crushed pistachios and enjoy!

 

STORY BY MAGGIE WEAVER / PHOTOGRAPHY BY DAVE BRYCE/ FOOD STYLING BY VEDA SANKARAN / PROP STYLING BY KEITH RECKER / RECIPE BY VEDA SANKARAN / WALLPAPER: SERENDIB BY MANUEL CANOVAS, COURTESY OF COWTAN & TOUT