Cauliflower is, in my opinion, a vegetable that’s not celebrated nearly enough. So with this recipe, I set out to demonstrate how versatile and how incredibly flavorful this unassuming vegetable can be.
Here the cauliflower is prepared in two completely different ways: a silky-smooth, delicate soup is paired with intensely flavored roasted cauliflower florets – each bite a duo that sings in perfect harmony.
Add to it pungent pan-roasted cumin and aromatic chive-infused oil, and you end up with a dazzling dish.
A soup that’s undeniably worth celebrating!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.
{ 6 comments… read them below or add one }
It looks so wonderful! Your presentation is just stunning!
Thank you so much Medeja!
Really great soup…everybody loved it
Thank you David! I’m so thrilled…
Made the soup again…., different crowd…..everybody loved it..
Ps
..great way to use cumin
David, I am so thrilled. You’re becoming the master of this soup! So glad you’re a cumin fan… I must say it’s one of my favorite spices. It finds its way into so many of my recipes. Happy cooking!
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