This recipe is from my dear friend Azra. Serve hot with buttery dinner rolls.
Ingredients
1 Tbsp olive oil
1 small cauliflower, cut into florets
Salt to taste
Pepper to taste
½ tsp turmeric
6 large garlic cloves, peeled
1 tsp cumin seeds
1 large onion, chopped small
1 tsp garlic paste
½ tsp chili flakes (or to taste)
4 cups chicken broth
Directions
- Heat the oven to 550°F.
- Put the cauliflower in a ziplock bag. Add a bit of olive oil to the bag along with salt, pepper and turmeric powder. Shake the bag to mix the spices well.
- When the oven reaches the temperature, put the cauliflower in a foil lined oven tray. Continue to heat the cauliflower for about 5 min.
- Now, add the garlic pieces to the oven tray. Keep baking till the cauliflower and the garlic are speckled brown.
- While cauliflower and garlic are baking, in a deep pan, saute the cumin seeds.
- When the aroma exudes, add the chopped onion and sauté it to a warm gold colour.
- Add the stock and bring it to a boil.
- Remove the oven tray and add the cauliflower and the garlic to the onions and cumin in the soup pot. Stir to combine.
- Add the chili flakes. Keep stirring and cooking the soup for about 20 min. or so till the cauliflower softens.
- Let cool a bit and then blend the soup to a velvety smoothness.
- For an added touch, sauté some bread crumbs in a wee bit of butter and sprinkle it over the soup, and add a fresh sprig of mint amidst the sautéed crumbs.
