Cauliflower goes very well with nuts. I really enjoyed this soup with tahini and sesame seeds. Alternatively you could use roasted almonds, macadamia or walnuts (which would go well with chunks of blue cheese).
If you have time, roast the cauliflower beforehand to further develop the flavours.
When I made this soup I used too much liquid and had to thicken the soup with some cornflour. If this happens to you, place a laddle of the soup into a bowl with a teaspoon of cornflour, mix well into a paste then add the paste to the rest of the soup and stir through.
We ate this soup accompanied by sourdough with grilled haloumi cheese.
- Knob of butter
- 3 white onions
- 2 cloves of garlic
- 1 large cauliflower head
- 2 tbsp tahini (sesame paste)
- 2 tbsp sesame seeds
- 2 bay leaves
- 1 cup of milk
- 1L water
- Bacon cubes (I used the left over bacon meat from the pea and ham soup bacon hock)
- Olive oil
- Dice the onions and place in a pot with the butter on a medium heat
- Dice the garlic and cut the cauliflower into florets
- Once the onions have softened add the garlic and cauliflower and stir through
- Add the tahini paste and stir through
- Add the bay leaf, milk and water and simmer until the cauliflower is cooked, giving the occasional stir – approximately 20 minutes
- Remove the bay leaf and blend the soup smooth
- Taste and season – it will need plenty of salt
- Toast the sesame seeds
- Fry the bacon
- Dish out the soup and top with the sesame seeds and bacon