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.
- 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, sliced
- 1 (1 3/4 lb) cauliflower, cut into 1-inch florets
- 1 1⁄2 teaspoons ground coriander
- salt & freshly ground black pepper
- 4 cups vegetable stock or 4 cups water
- 1 large egg
- 1 1⁄2 teaspoons cornstarch
- 1 cup plain low-fat Greek yogurt
- 2 tablespoons coarsely chopped fresh cilantro
- crushed red pepper flakes, for sprinkling
- In a large saucepan, melt 2 tablespoons of the butter in the olive oil.
- Add the onion and garlic and cook over moderate heat until softened, about 5 minutes.
- Add the cauliflower and coriander and season with salt and pepper.
- Cover and cook for 5 minutes, stirring occasionally.
- Add the stock and bring to a boil.
- Cover and simmer over moderate heat until the cauliflower is softened, about 15 minutes.
- Puree the soup in a blender until smooth. (Be careful not to burn yourself).
- In a medium bowl, whisk the egg with the cornstarch.
- Whisk in the yogurt.
- Whisk the mixture into the soup and bring to a boil over moderate heat, whisking constantly until slightly thickened, 2 to 3 minutes.
- Season with salt and pepper and stir in the chopped cilantro.
- Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter.
- Cook over moderate heat, swirling the pan occasionally, until the butter is fragrant and the milk solids begin to turn brown, about 5 minutes.
- Ladle the cauliflower soup into shallow bowls and drizzle the brown butter on top.
- Sprinkle with crushed red pepper and serve immediately.