By Tim Mackiddie, Jackson-Triggs Estate Chef
Cue the cauliflower! Whether pureed, baked, roasted or raw, cauliflower just might be the new kale. Mackiddie whips up a fresh, summer Curry Soup with Cauliflower “Couscous.” A hint of curry and fresh flavours like cilantro and cumin leave a full mouth feel that pairs well with the smooth richness of a chardonnay.
Wine Pairing: Jackson-Triggs Niagara Estate Reserve Chardonnay 2013
- 1 head of cauliflower, green leaves removed
- 2 tbsp olive oil
- 1 bunch cilantro, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tbsp butter
- 2 tbsp Madras curry powder
- 1 tbsp ground cumin
- 6 cups water
- 2 tbsp salt, 1 tsp pepper
- Using a box grater, grate the florets off of the cauliflower so they resemble couscous. You will need 1 cup of “cauliflower couscous” to garnish the soup. Toss the “couscous” with olive oil and cilantro – set aside.
- Roughly chop up the remaining cauliflower florets, stems and stalk.
- Heat a medium size pot over medium high heat.
- Add in the butter and melt. Next add the onion and garlic, cook while stirring constantly for roughly 2 minutes or until the vegetables are translucent.
- Stir the curry powder, cumin, salt and pepper into the onions and garlic. Cook for 1 minute to lightly toast the spices.
- Add in your chopped cauliflower stalks and water. Turn the heat to medium-low, cover your pot with a lid and simmer until the vegetables are tender (roughly 30 minutes).
- Transfer the soup to a blender and puree for at least 1 minute to ensure a smooth texture.
- Add water to adjust consistency if needed. Adjust season with salt and pepper if needed.
- Pour the soup into serving bowls and place a spoonful of “couscous” mixture in the center for garnish.