I adjusted the ingredients slightly based on what I had in the fridge.
Original recipe: Mediterranean Cauliflower Soup
Cauliflower Soup with Sumac and Dill
- 2 heads cauliflower, separated into florets, including the core
- 4 T. ghee, melted, divided
- salt and cayenne
- 1 small sweet onion, chopped
- 5 garlic cloves, chopped
- 1/4 t. ground turmeric
- 1 t. ground sumac
- 2 t. ground cumin
- 2.5 t. ground paprika
- 4 cups broth (I used veal, you can use vegetable or chicken instead)
- 1 c. cream or half-and-half
- 2 T. lemon juice
- 2 T. chopped fresh dill
Preheat oven to 425F.
Arrange the cauliflower on a baking dish and mix with 2 T. melted ghee. Roast, stirring every 15-20 minutes, until lightly browned, about 40 minutes. Salt (I always salt after roasting because the veggies shrink so much).
Heat 2 T ghee in a large saucepan and saute onion until translucent. Add garlic, turmeric, sumac, cumin and paprika. Stir for a few seconds until fragrant.
Add 3/4 of the roasted cauliflower, reserving the rest for later. Stir to coat with spices, then add broth.
Bring to a simmer on med-high heat. Cover and cook until cauliflower is tender, 5-10 minutes.
Remove from heat and cool slightly. At this point you can either use an immersion blender to create a chunky soup, or transfer to a food processor and create a creamy one. I used a food processor.
Return to heat and stir in cream or half-and-half and then lemon juice.
Serve topped with the reserved roasted cauliflower and sprinkled with dill.