Name: Curry Cauliflower Soup, Currants, Dried Apricots and Toasted Almonds
Yield: 6 servings
Cuisine: Indian
Ingredients: ⅓ cup (80 mL) madras curry powder; 1 Tbsp (15 mL) whole coriander, toasted; 1 Tbsp (15 mL)whole cumin, toasted; 1 Tbsp (15 mL) garam masala; 1 Tbsp (15 mL) turmeric; ¼ cup (60 mL) butter; 1 medium cooking onion, peeled, halved and sliced ⅛-inch (3 mm) thick; 2 Granny Smith apples, peeled, cored and cut into 1-inch (2.5 cm) chunks; 4 clove garlic, peeled and smashed; 4 Tbsp (60 mL) Curry Spice Mix; 1 heads cauliflower cleaned, cored and cut into florets; ¼ tsp (2 mL) salt; ¼ tsp (2 mL) pepper; 1 cup (250 mL) 35% cream; 4 Tbsp (60 mL) honey; 2 Tbsp (30 mL) lemon juice; 2 cup (500 mL) cauliflower florets, sliced 1/16-inch (15 mm) thick on a mandolin; 1 cup (250 mL) cauliflower florets, ½-inch to ¼-inch (1.5 cm to ½ cm) size pieces; 3 Tbsp (45 mL) butter, melted; 1 Tbsp (15 mL) Curry Spice Mix; ¼ tsp (2 mL) salt; ¼ tsp (2 mL) pepper; 1 bunch cilantro, stems removed; ½ cup (125 mL) Greek yoghurt; ¼ cup (60 mL) currants soaked in warm water for 15 minutes; 3 Tbsp (45 mL) dried apricots, finely diced; ¼ cup (60 mL) sliced almonds, toasted; 1 Tbsp (15 mL) small mint leaves, picked; 1 Tbsp (15 mL) small cilantro leaves, picked

Curry Cauliflower Soup, Currants, Dried Apricots and Toasted Almonds

Yields

6 servings

An authentic Indian dish boasting rich flavours and intoxicating South Asian aromas.

Courtesy of Chef Matthew Stowe and Chef Geoff Rogers

ingredients

Curry Spice Mix

⅓

cup (80 mL) madras curry powder

Tbsp (15 mL) whole coriander, toasted

Tbsp (15 mL)whole cumin, toasted

Tbsp (15 mL) garam masala

Tbsp (15 mL) turmeric

Soup

cup (60 mL) butter

medium cooking onion, peeled, halved and sliced ⅛-inch (3 mm) thick

Granny Smith apples, peeled, cored and cut into 1-inch (2.5 cm) chunks

clove garlic, peeled and smashed

Tbsp (60 mL) Curry Spice Mix

heads cauliflower cleaned, cored and cut into florets

tsp (2 mL) salt

tsp (2 mL) pepper

cup (250 mL) 35% cream

Tbsp (60 mL) honey

Tbsp (30 mL) lemon juice

Cauliflower Chips

cup (500 mL) cauliflower florets, sliced 1/16-inch (15 mm) thick on a mandolin

Cauliflower Florets

cup (250 mL) cauliflower florets, ½-inch to ¼-inch (1.5 cm to ½ cm) size pieces

Tbsp (45 mL) butter, melted

Tbsp (15 mL) Curry Spice Mix

tsp (2 mL) salt

tsp (2 mL) pepper

Cilantro Yogurt

bunch cilantro, stems removed

cup (125 mL) Greek yoghurt

Garnish

cup (60 mL) currants soaked in warm water for 15 minutes

Tbsp (45 mL) dried apricots, finely diced

cup (60 mL) sliced almonds, toasted

Tbsp (15 mL) small mint leaves, picked

Tbsp (15 mL) small cilantro leaves, picked

Ingredient Substitution Guide

directions

Step 1

Place all ingredients in a spice grinder, grind until smooth and combined.

Step 2

In a large saucepot on medium heat, add butter, melt.

Step 3

Add onions, apple and garlic. Sweat for 6-8 min., add Curry Spice Mix and cauliflower, sweat for 8-10 min., stirring occasionally.

Step 4

Season with salt and pepper.

Step 5

Cover with water, approx. 5 cups (1.2L) and simmer for 30 min.

Step 6

Add cream and gently simmer for an additional 15 min.

Step 7

Remove from heat. Using an immersion/ stick blender, puree until smooth.

Step 8

Season with lemon juice, honey and additional salt and pepper if desired.

Step 9

On a parchment lined baking sheet, place slices of cauliflower.

Step 10

Place in 180ºF (80ºC) oven for 1 hour until dry and crisp.

Step 11

Remove from oven, cool and store container with a tight fitting lid.

Step 12

Preheat oven to 425ºF (220ºC).

Step 13

Combine all ingredients in a bowl and toss to combine.

Step 14

Place on a parchment lined baking sheet, bake for 6-8 min. until lightly browned and tender.

Step 15

In a blender, add cilantro and yoghurt. Puree until smooth.

Step 16

Place in a container and set aside.

Step 17

Drain currants. In a bowl, combine Cauliflower Florets, apricots and toasted almonds.

Step 18

Set aside herbs for final plating.

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Curry Cauliflower Soup, Currants, Dried Apricots and Toasted Almonds