By Laura :: G-Fresh Spices
1 small cauliflower (cut into small florets)
2 tsp G-Fresh Ground Cumin
2 tsp G-Fresh Paprika (Hot)
1 tsp G-Fresh Ground Coriander
½ tsp G-Fresh Ground Cinnamon
2 tbsp olive oil
G-Fresh Pink Himalayan Salt (fine)
1 brown onion (chopped)
1 tsp G-Fresh Minced Garlic
3 cups vegetable stock
2 tbsp chopped parsley, plus extra to serve
⅓ cup natural yoghurt
Preheat the oven to 190ºC. Place half the cauliflower florets in a bowl. In a separate small bowl, combine the G-Fresh Cumin, Paprika, Coriander and Cinnamon. Add 2 teaspoons of the spice mix to the cauliflower florets, along with 1 tablespoon of olive oil. Season well and toss until evenly coated.
Spread the cauliflower in a single layer on an oven tray (lined with baking paper) and roast for 20 minutes until golden. Turn the oven off, but leave the cauliflower inside until you’re ready to serve.
Heat 1 tablespoon of olive oil in a pot over medium heat. Add the remaining cauliflower, onion, garlic and pinch of salt and cook, stirring occasionally, for 7–8 minutes until the vegetables soften. Add the remaining spice mix and cook for 1 minute until aromatic. Pour in the vegetable stock, bring to the boil, reduce the heat and simmer (covered) for 16–18 minutes, until the cauliflower is tender. Remove from heat.
Blend (in batches) until smooth. Season with G-Fresh Atlantic Sea Salt and Black Pepper to taste.
Ladle soup into bowls and top with roasted cauliflower. Drizzle with the yoghurt and scatter the extra parsley over the top.