Serves: 4
INGREDIENTS
600 grams cauliflower florets
4 tablespoons olive oil
sea salt and freshly ground pepper
1 onion, finely diced
3 bay leaves
½ teaspoon ground cumin
750 ml chicken or vegetable stock
100 ml cream
Red capsicum purée
1 red capsicum
¼ cup finely grated Parmesan cheese
¼ cup extra virgin olive oil
1 teaspoon red wine vinegar
To finish
¼ cup toasted pumpkin seeds
METHOD
Heat the oven to 180ºC. Place the cauliflower florets into a roasting tray and drizzle over 2 tablespoons of the olive oil. Season generously. Roast in the preheated oven for 20-25 minutes, turning occasionally, until the cauliflower is golden and cooked.
Increase the oven to 200ºC and roast the red capsicum for the purée until it is soft and the skin blistered.
Heat the remaining 2 tablespoons of oil in a large saucepan. Stir in the onion, bay leaves and cumin and cook until the onion is soft and translucent but not browned. Stir in the cauliflower and sauté for a couple of minutes. Add the stock and bring to the boil. Reduce to a gentle simmer, stir in the cream and continue to simmer for a further 15-20 minutes.
Capsicum purée: Peel and deseed the capsicum and place in a food processor or blender. Add the other ingredients and blend until smooth. Set aside until ready to serve.
Remove the bay leaves and transfer the soup to a blender, process until very smooth then return to the pot.
Serve the soup hot with a dollop or swirl of the purée and a sprinkling of toasted pumpkin seeds.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.