Recipe developed for Billy & Jack’s 24-hour supper club to mark World Cancer Day on 4 February 2018, in aid of Cancer Research UK
Billy and Jack’s Roast Cauliflower Soup With Pickled Cauliflower, Raisins And Almonds
Makes 6 as a starter
Ingredients
For the Soup
- &12; large Cauliflower
- 50g vegan butter
- 500ml vegetable stock
- 50ml single dairy free cream
For the soaked raisins
- 50g raisins
- 100ml grape juice
- Dash white wine vinegar
For the Roast and Pickled Cauliflower
- 1 x large Cauliflower
- 50g vegan butter
- 50ml rapeseed Oil
- 20g caster sugar
- 50ml white wine vinegar
- 50ml water
- Salt and pepper to taste
To Serve
- 100g crumbled vegan cheese
- 50g flaked almonds
- 25g chives, finely chopped
Method
- Pour the grape juice over the raisins and add a dash of vinegar and set aside for 60 minutes to allow the liquid to soak in and for the raisins to get nice and plump!
- For the Soup, quarter the cauliflower and add to a roasting tin with the butter and oil, season with salt and pepper and roast in the oven at 200C for 45 minutes until completely cooked through. Whilst warm, tip into a blender, add the cream and stock and blend to a smooth soup consistency. Season, set aside and keep warm.
- Prepare the other cauliflower by removing the florets (keep two aside). Cut in half to make bite sized portions and roast in the oven at 200C with the butter for 20-25 minutes until soften and browned but still with a bit of a bite. Set aside and keep warm.
- To make the cauliflower pickle add the sugar, vinegar and water to a pan bring to the boil for 2 minutes.
- Thinly slice the two florets that were kept back on a mandoline or very carefully with a knife. Add to the pickling liquid and allow to cool.
- Toast the almonds in a dry pan for 2 minutes until starting to brown, set aside.
- To plate, place some of the roasted florets in a bowl and top with a few of the raisins, flaked almonds and pickled cauliflower slices. Pour the cauliflower soup around the edge and sprinkle over the cheese and chives.