Cauliflower soup you’ll want to make time and time again.
- 100 g butter
- 1 cauliflower (800 g)
- 1 pinch of ground nutmeg
- 1 pinch of cayenne pepper
- 1 tbsp sesame seeds
- olive oil
- bread cut in cubes for croutons
- 2 tbsp olive oil
Preheat the oven to 180 °C / 355 °F. Melt the butter over medium heat, swirl the pan occasionally. When becomes brown (but not burnt) take the pan off the heat. Clean the cauliflower and place it in a large casserole. Pour the browned butter over the cauliflower. Place a lid on the casserole or covered with aluminum foil and place in the oven. Bake for 1 hour and 15 minutes or until the cauliflower is all soft and tender.
Remove the cauliflower from the oven and add it in 700ml of boiling water or vegetable broth and blend well. Season to taste with salt and pepper, add a pinch of ground nutmeg and a pinch of cayenne pepper.
Serve with croutons and seeds.
Recipe & photos by Aleša Velikonja, studiocapsula Photography