Total Time
45mins
Prep 15 mins
Cook 30 mins

Ground coriander and a good crushed red pepper are used in this recipe. Recipe by husband and wife chefs, Sam and Sam Clark from "Chef Recipes Made Easy: A Lesson in Moorish Flavors", Food & Wine Magazine, May, 2007. This recipe looks and sounds awesome! Posting it here for safekeeping.

Ingredients Nutrition

Directions

  1. In a large saucepan, melt 2 tablespoons of the butter in the olive oil.
  2. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes.
  3. Add the cauliflower and coriander and season with salt and pepper.
  4. Cover and cook for 5 minutes, stirring occasionally.
  5. Add the stock and bring to a boil.
  6. Cover and simmer over moderate heat until the cauliflower is softened, about 15 minutes.
  7. Puree the soup in a blender until smooth. (Be careful not to burn yourself).
  8. In a medium bowl, whisk the egg with the cornstarch.
  9. Whisk in the yogurt.
  10. Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened, 2 to 3 minutes.
  11. Season with salt and pepper and stir in the chopped cilantro.
  12. Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter.
  13. Cook over moderate heat, swirling the pan occasionally, until the butter is fragrant and the milk solids begin to turn brown, about 5 minutes.
  14. Ladle the cauliflower soup into shallow bowls and drizzle the brown butter on top.
  15. Sprinkle with crushed red pepper and serve immediately.

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