Calling this totally wild, delicious soup and glorious toast a ‘match made in heaven’ is nothing short of an understatement. The flavors elevate one another superbly and this dish is perfect for a relaxed weekday as well as for a festive Saturday evening. This is a great example of how you can utilize simple seasonal flavors to produce a result that would be at home in a fine restaurant without any hassle. For best results, use organic ingredients whenever possible.
Dreamy Cauliflower Soup
1 medium-sized head of cauliflower + tops
3 medium-sized yellow onions
600 ml water
250 ml large white beans (1 can of ready-cooked beans can be used)
3 Tbsp. nutritional yeast
3 Tbsp. Tamari
2 Tbsp. Canola oil
Crispy Cauliflower Tops
1 Tbsp. butter
1 pinch of salt
½ a garlic clove
tops from one head of cauliflower
Gilt-edged Toast with Västerbottensost Cheese
4 slices of sourdough bread
1 garlic clove
2 tsp. honey
Preheat the oven to 180°C. Peel and cut the onions into half-moons. Heat up 2 Tbsp. Canola oil on medium heat in a large saucepan. When the oil is hot, add the onion and stir. Cook the onions for about 3 minutes until they are soft and slightly transparent. While the onions are frying, prepare the cauliflower. Carefully remove the tops from the cauliflower and chop thinly, set aside. Divide the cauliflower head into small bouquets and add them to the saucepan with the ready onions. Add 600 ml boiling water and close the lid. Cook on a low heat for about 6 minutes or until the cauliflower is soft throughout. You can make the toast while waiting for the cauliflower to cook. Press 1 clove of garlic and divide it over the 4 slices of sourdough bread by using a small knife. Cut a few generous slices of Västerbottensost cheese and place on the bread. Slice the pear very thinly and also add this to the bread. Finish by spooning ½ a tsp. of honey onto the bread then place them in the oven. Cook for 6-10 minutes, depending on the power of your oven. Keep an eye on them to make sure they don’t burn. Add the white beans to the saucepan with the ready cauliflower (use a small knife to check whether the cauliflower is done). If you are using precooked beans, you must make sure to rinse them beforehand. Now add the nutritional yeast and Tamari and stir. Close the lid and allow to stand on a low heat for one more minute. Then mix the soup with a hand blender or machine blender. Heat up the butter in a frying pan on a medium-high heat. When the butter becomes hot, fry the thinly-sliced cauliflower tops together with ½ a clove of garlic (crushed) and a pinch of salt. Fry on medium heat until the tops become slightly crispy. Approx. 3-5 minutes.
This recipe was created, photographed and styled by Elenore Bendel Zahn, who runs the food blog Earthsprout.