As an avid fan of Nik’s photography and recipes here on A Brown Table, I am super excited to be a guest blogger today! I always recognize Nik’s infamous images each time i scroll through my Pinterest or Instagram feed, by his evocative, low-light captures. I remember the first time i became familiar with Nik’s work i was instantly taken with the movement and flow in his photos, and then there was a just as lovely recipe to go along with it. His encouraging step-by-step tutorials always leave me with a sense of ease as i feel his recipes are elevated but accessible. So, while i’m here, I will endeavor to incorporate some of the things I love about Nik’s work, which is interesting flavor combinations and engaging photography. In that spirit, and the spirit of a happy + healthy new year, I bring you this coriander-roasted cauliflower soup, with tahini. tahini, in soup? Yes! It’s a really awesome way to incorporate a subtle nutty flavor along with adding a creamier (non-dairy) consistency. we’ve added some satsuma juice for a bit of sweet acidity, and pomegranate seeds for garnish because I love the pop of tart, juicy flavor paired with a savory dish like this. After the heaviness of the holidays this soup is a nice nudge to a slower, and hopefully more calm month. january, and the new year, have a feeling of revival and renewal; and setting off the year in a positive direction, so, my hope is that this soup can provide you with a sense of that as well! coriander roasted cauliflower + tahini soup (v + gf) | serves 4 |
1 medium head of cauliflower (about 1lb.) 1 teaspoon coriander seeds, toasted and crushed; divided course sea salt freshly ground pepper 4 tablespoons olive oil, divided 3 large leeks, white and light green parts sliced thin 5 small garlic cloves, crushed and peeled 1/2 teaspoon ground cumin 1 tablespoon chopped thyme leaves, plus more to serve 1 quart low-sodium vegetable broth (or 4 cups water) 1/4-1/3 cup light tahini paste juice from 2 satsumas or 1 orange 1/4 cup pomegranate seeds, to serve
instructions
preheat oven to 375° and line a rimmed baking sheet with parchment paper. set aside. in a large bowl, toss together the cauliflower florets, 1/2 teaspoon ground coriander, salt + pepper, and olive oil. turn out onto baking sheet and roast for 25-30 minutes, until slightly tender and browned. in a large soup pot, heat the remaining 2 tablespoons of olive oil over medium heat. add the leeks and cook for 4-5 minutes, until tender. add crushed garlic, remaining coriander, cumin, and thyme; cook 2-3 minutes, until garlic is fragrant. add the roasted cauliflower and stock, and bring to a simmer. cover pot and cook for 20-25 minutes, until cauliflower is very tender. remove from heat for 10 minutes before pureeing stir in tahini paste; in batches, puree soup in a blender or food processor until very smooth. return soup to pot and add satsuma juice; taste and adjust seasoning if needed. serve soup hot, and garnish with a handful of pomegranate seeds, thyme leaves and a drizzle of olive oil.
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