I must confess, I find cauliflowers a bit boring. They are bland, smelly when cooked, then overcooked most of the time, reminding me of baby food. Obviously I have a lot to learn about the endless possibilities of cooking with cauliflower, but for now I have a few staple recipes I turn to when the only veg left in the fridge is a cauliflower. Goghi ke Pakore (cauliflower fritters), cauliflower and cheese nuggets, Hetty McKinnon‘s Spiced Persian red lentils with roasted cauliflower and yoghurt, and my lightly spiced, cauliflower and red lentil soup.
- 2 tablespoons olive oil
- 2 onions, roughly diced
- 3 clove of garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground corriander
- 1 teaspoon ground chilli
- 1 large cauliflower, roughly chopped up
- 1 cup red lentils
- salt and pepper to taste
In a medium sized saucepan warm the olive oil over low-med heat.
Add onions and garlic, sauté until soft.
Add spices and fry until fragrant.
Add cauliflower to onion spice mix and top with enough water to just covering the cauliflower.
Bring to the boil then simmer until cauliflower is al dente (firm to the bite).
Add lentils and continue to simmer until lentils are cooked.
Season with salt and pepper.
At this stage you can choose to enjoy the soup as is or puree it into a smooth soup. Either way it is a lovely warming soup that takes a cauliflower to another level.