Roasted Cauliflower Soup With Pepita Dukkah

Ingredient

Soup
1 large cauliflower, cut into florets
50ml Red Island extra virgin olive oil
1L vegetable stock
100g butter
Salt and pepper

Pepita Dukkah
150g sesame seeds - toasted
150g fennel seeds
300g coriander seeds
150 cumin powder
500g toasted pepitas
50g salt flakes

Method

Soup
Preheat your oven to 220 degrees.

Place the cauliflower florets into a roasting tray, toss in the olive oil and season with salt and pepper. Roast in the oven for 30 minutes. The cauliflower will get some colour but that’s what we want.

Transfer the cauliflower to a large pot and cover with the vegetable stock.

Bring the mixture to the boil and then carefully transfer it to a blender. Blend on high until the soup is smooth. Season again with salt and pepper.

Pepita Dukkah
Preheat your oven to 180 degrees.

Place the fennel seeds and coriander seeds into a roasting tray. Dry roast in the oven for 5 minutes.

In a blender, pulse the toasted pepitas until they resemble coarse sawdust. Remove them and replace in the blender with the fennel seeds and coriander seeds. Blend these until they resemble a fine powder.

Place all of the ingredients into a large bowl and mix together. Store in an airtight container and the duke will last for up to a year.

To plate the dish, heat the soup up until it starts to boil and transfer to your serving bowls. Give each dish a drizzle of extra virgin olive oil and a dusting of dukkah. Serve with some bread.

Recipe by Andy Allen