Long time I didn’t heart my cooking muse, but this recipe has woke it up. I found it in pinterest the picture it was first thing which has provoked me. I saw a lot potentional in this dish, but I had knew it that I can improve and make this recipe on my way.
Sometimes I’m wondering why so rearly I’m ready to belive and follow author’s recipe strictly, but my soul of explorer is more stronger then me. I think that is the strong of cooking to find good base and build up based on own sense about the culinary.
Let’s stop if I want to be honest the things which I have changed are no so much.I’ve added a splash of spicy asian red sauce and the perfect finish with my favourite italian cheese Gorgonzola which put at the end on top of soup when I’ve served the soup.
Cauliflower is nothing but cabbage with a college education.
- Preheat oven to 220 C / 428 F
- Put the chopped cauliflower on the baking sheet, drizzle with 1 tbsp of olive oil and sprinkle with salt. Roast the cauliflower for 40 minutes.
- While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 1 tbsp of olive oil in a large pot over medium-high heat. Sauté for 4 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are ready around 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the sriracha and cook for 1 more minute.
- Add the stock bring to boil, reduce the heat to low and gently simmer until the cauliflower has finished cooking around 10 minutes.
- Turn off the heat. Using a blender to make a smooth and creamy soup (blending what time is needed). Add the coconut milk and leave on a left heat all ingredients to become one soup.
- Serve the soup with gorgonzola cheese
Look what I've used
Colavita Premium Italian Extra Virgin Olive Oil, 68 fl. oz. (2 Liters) Jug