The recipe is taken from this months BBC Easy Cook Magazine
This is the first official post of my new TakeTwo feature: doing exactly what it says on the tin, and taking two main ingredients plus a handful of store-cupboard stuff. Today’s two ingredients are cauliflower and almonds.
Mention the word cauliflower and an awful lot of peoples’ reaction is, ‘YUK! I hate cauliflower!’ Now, I have to admit I’m not entirely fond of it as a stand-alone vegetable, but spice it up with some cumin seeds, drizzle with oil and roast in the oven and it transforms into a delicious addition to a Sunday lunch. Or cover it with a thick cheesy sauce and you’ve got a super supper. Or you could try this….Moroccan inspired spiced cauliflower and almond soup, . It’s deliciously thick, orange and filling, full of wonderful North African flavours and surprisingly doesn’t really taste of cauliflower at all. It’s quite bizarre (bazaar, get it? No? Ah well…). Anyway, bad jokes aside it’s a fantastic quick, easy and best of all cheap winter lunch. And it has the AlphaMale seal of approval, so it’s got to be good. It can also be used as part of the 5:2 diet as it’s only 200 calories per serving. Give it a go, let me know what you think.
Moroccan-spiced Cauliflower and Almond soup (serves 4)
2 tbsp olive oil
1/2 each tsp of ground cinnamon, cumin and coriander
2 tbsp harissa paste
1 large cauliflower, cut into florets
50g toasted flaked almonds
1 litre chicken or vegetable stock
Heat the oil in a large pan and gently fry the spices and harissa paste for 2 minutes to release the flavours – take care not to burn the spices.
Add the cauliflower, stock and flaked almonds (reserve a few for decoration), cover and cook for 20 minutes or until the cauliflower is tender.
Blend until smooth, check for seasoning and then gently reheat and serve decorated with the reserved almonds. A swirl of harissa paste can be added too, but be careful – this makes it VERY hot. I mixed a teaspoon of harissa with a teaspoon of olive oil to dilute it a bit.