My latest fad is batch cooking soups for lunch as less traumatic way to get vegetables into me. This one is delightfully reminiscent of curry and not at all reminiscent of cauliflower. Add crispy chilli on top for a bit of heat.
Ingredients
1 bulb garlic
3 tbsp olive oil
1 medium onion, chopped
1 cauliflower, broken into florets
1 tsp turmeric
1 large potato, peeled and diced
1l hot vegetable stock
Fresh parsley or coriander to serve
Method
Preheat the oven to 200°C.
Cut the top off the head of the garlic so that you can just see the tops of the cloves, sit on a square of aluminium foil (shiny side up) and drizzle olive oil over.
Fold the foil up to form a baggy parcel and bake in the oven for 40 minutes.
Remove and allow to cool.
Pour the oil into a wide pan and fry the onion gently until softened but not browning.
Add the cauliflower florets and turn in the oily onion.
Add the turmeric and keep stirring.
Stir in the potato.
Cover and cook over a low heat for about 10 minutes.
Squeeze in the pulpy garlic cloves and add the stock.
Bring to the boil, lower the heat and cover and simmer for a further 15 mins.
Purée in a blender.
Add freshly chopped parsley or coriander to serve
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