Cauliflower’s mild earthy sweetness comes through in this soup that features a generous amount of garlic and the leafy greens of the cauliflower roasted with our Classic Hazelnut Dukkah.
1 head cauliflower, larger size approximately 600g
3 Tbsp Clif Family Kitchen olive oil
1 yellow onion, chopped
5 cloves garlic, smashed peeled and sliced
1 quart chicken stock, vegetable stock or water
Sea salt to taste
¼ tsp white pepper
1 tsp white miso (optional, but adds interesting depth of savory flavor)
Start by peeling away all the leaves from the cauliflower; especially the tender ones closest to the head, trim the woody stem ends and set aside in a bowl. Core and coarsely chop the head of the cauliflower and set aside apart from the leaves.
Heat a large pot over medium heat and add 2 Tbsp olive oil. When the oil is shimmering, add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until softened being careful to not let brown, about 1 minute. Add the stock and cauliflower and bring to a boil, then lower to a simmer. Simmer 10-15 minutes until cauliflower is tender. Meanwhile, prepare the leaves for roasting. Preheat the oven to 400F. Toss the leaves and chopped stems in 1 Tbsp olive oil and the dukkah. Place the leaves in a single layer on a baking sheet and roast in hot oven until they darken and get crispy, about 15 minutes.
Puree the cauliflower soup mixture until smooth using an immersion blender until completely smooth. Add salt, white pepper and white miso to taste. To serve, ladle hot soup into bowls and top with crispy dukkah roasted leaves and stems and drizzle with olive oil. This beautiful soup is a great match with our Clif Family Chardonnay.