Roast Cauliflower Soup with pancetta bark

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Roast Cauliflower Soup with pancetta bark  

I’m a lazy chef, I have a busy and beautiful life. As much as I love food and cooking, I certainly don’t want to spend a day in the kitchen, have dishes piled to the ceiling, and then end up with only one dish.  Absolutely no!

 I want gloriously delicious meals to literally float out of my kitchen with practically no effort and no mess at all.   I want to be able to spend more time with the family or the friends chatting and laughing and enjoying their company.  That’s living.

By using fresh beautiful ingredients, and by having some extremely cool cheffy skills up your sleeve, you too can be lazy and terribly efficient like me. You need to learn to flavour your food with purpose and always plan the end result.  I always add a little bit of culinary bling at the end of a dish, just to give it that finishing touch.

Garnishing is an efficient way to finish and complete a dish, everything you garnish with should match the dish and accentuate the food.

A bit of garnish bling could be a swirl of cream to lift the dish, a gravel of pistachio and dates to sweeten and add crunch, let your imagination guide you.

This recipe is super cheap and easy.

Under $10 for at least 6-8 serves.

Ingredients

1 large cauliflower, leaves removed and rinsed

2 tablespoons olive oil

salt and pepper to season

80-150 ml cream

4 slices proscuitto or streaky bacon

1 litre chicken or vegetable stock, perfectly seasoned

Truffle oil or 4 tablespoons fresh cream

Preheat your oven to 220c.

Method

Chop the cauliflower up into smaller pieces, the smaller they are the faster they will roast. Place on greased baking sheet and then season with salt and pepper and the olive oil.  Roast hot and fast in a preheated oven of 22c for 8-12 minutes until the cauliflower is just cooked but nice and brown on the tips. Place the bacon on proscuitto on a tray as well and pop in the oven, watch closely and cook until brown and gorgeous.

Remove from the heat and allow to cool completely.

PLEASE DO NOT BLEND HOT INGREDIENTS IN A FOOD PROCESSOR UNDER PRESSURE. THIS COULD MAKE THE CONTENTS EXPLODE ALL OVER YOUR FACE. RATHER ALLOW TO COOL AND THEN BLEND.

Once cool, place in a food processor or smoothie maker and blend to a thick paste.  Now add the stock and the cream, adjust the seasoning.

When serving in the bowls, garnish with some of the chopped, cooked bacon or proscuitto, a swirl of cream.

 Quick and easy!  You could also leave this cauliflower puree thick, omitting the stock, and serve it as a sexy dip or puree underneath a main course like steak, roast lamb or duck…

 

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