- 1 medium cauliflower, cut in to florets
- 2 tablespoons olive oil
- 1 tablespoon dukkah (plus extra to serve)
- 1 red onion, finely diced
- 1/4 teaspoon nutmeg
- 3 cloves garlic, crushed
- 1L reduced salt vegetable stock
- 400g tin chickpeas, drained and rinsed
- 1/2 cup roasted chickpeas
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper.
Toss cauliflower in 1 tablespoon olive oil and dukkah, then place evenly on baking tray. Roast for about 20 minutes, until soft and lightly browned. Remove from oven when done and reserve some small florets for garnishing.
Meanwhile, heat remaining 1 tablespoon olive oil in a large saucepan over a medium heat. Add red onion and sauté until softened and lightly browned, about 5 minutes. Stir in the crushed garlic and nutmeg for the last minute to cook.
Add vegetable stock, cauliflower and tinned chickpeas to the saucepan. Cook, stirring occasionally for about 15 minutes.
Blend using a stick blender until soup is smooth. Ladle into bowls and serve topped with roasted chickpeas, reserved cauliflower florets and a sprinkle of dukkah.
Click the following link to download this recipe: Roasted Cauliflower Soup with Chickpea