1large headcauliflowerof about 2 pounds or 1000 grams cleaned
1tablespoonextra virgin olive oil
½teaspoonsalt
2twistsblack pepper
Other Ingredients
1½tablespoonsextra virgin olive oil
1largeonionwhite or yellow, chopped
2clovesgarlicgrated
1teaspoonground cumin
3cups(750grams)vegetable broth
¼cup(60grams)tahini
3tablespoonslemon juice
To Garnish
⅓cup(45grams)olivessautéed in extra virgin olive oil and 2 thinly sliced garlic cloves.
1handfulparsleybest if flat-leaf
Preheat the oven to 400°F or 200°C. Chop 1 large head cauliflower and add it to a baking tray.Toss with 1 tablespoon extra virgin olive oil, ½ teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until fork tender.
In the meantime, heat 1½ tablespoons extra virgin olive oil in a large pot. Add 1 large onion (chopped) and sauté on medium heat for 5 minutes. Stir often.Add 2 cloves garlic (grated) and 1 teaspoon ground cumin and sauté one more minute.
Add 3 cups vegetable broth and simmer for 5 minutes. Then add most of the roasted cauliflower. Set some florets aside for garnishing.
Blend with an immersion blender until smooth.Then, add ¼ cup tahini and blend for a few more seconds until incorporated.
Now stir in 3 tablespoons lemon juice, then taste and adjust for salt and acidity, adding more lemon juice if necessary.Warm the soup by letting it simmer for two minutes if necessary.
MAKE IT A MEAL
Serve in bowls and top each portion with a piece of roasted cauliflower, 1 handful parsley, and drizzle with garlic-flavored oil.To make the flavored oil, heat two to three tablespoons of extra virgin olive oil in a saucepan.Add 2 thinly sliced garlic cloves, ⅓ cup olives (optionally, add red pepper flakes for some heat) and fry for a minute.Serve with pita bread or focaccia. For more ideas, check out the "Serving Suggestions" chapter linked in the notes below.