Curried Cauliflower with Almonds
This chilled soup gets a flavor boost from Madras curry powder, a classic Indian spice blend, while Greek yogurt lends a creamy finish.
- 1 large head cauliflower
- 2 Tbs. extra-virgin olive oil
- 1 Granny Smith apple, peeled and thinly sliced
- 1/2 yellow onion, finely chopped
- 2 Tbs. Madras curry powder
- 4 cups vegetable stock
- 2 cups milk
- 1/2 cup Greek yogurt
- 1/2 cup sliced almonds, toasted
- 1/4 cup small fresh cilantro sprigs (including blossoms, if available)
Cut the cauliflower into florets. In a large saucepan over medium heat, combine the cauliflower, olive oil, apple, onion and curry powder. Sauté for 5 minutes, then cover and steam, stirring often, for 5 minutes more. Uncover, add the stock, increase the heat to high and bring to a boil. Add the milk, reduce the heat and simmer gently for 10 minutes.
Meanwhile, prepare a large bowl of ice water. Transfer half of the soup to a blender, add half of the yogurt and blend until smooth. Pour the soup through a fine-mesh sieve into a bowl. Puree the remaining soup and yogurt and pour through the sieve into the bowl. Nestle the bowl of soup in the ice water, stirring occasionally, until cool. Once cool, cover and refrigerate until ready to serve. To serve, ladle the soup into chilled cups and garnish with the almonds and cilantro. Serves 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).