Serves 6
Curry Spice:
4 cardamom pods
3 star anise
1/3 cup cumin seeds
1/3 cup coriander seeds
1/3 cup ground turmeric
Curry Oil:
200ml olive oil
2 tablespoons curry spice
Curried Hazelnuts:
200g hazelnuts, roasted and skinned
2 tablespoons curry spice
Cauliflower Soup:
300g unsalted butter, chopped
2 brown onions, sliced
2 garlic cloves, sliced
sea salt and freshly ground black pepper
2 heads cauliflower, cut into florets
2 litres (8 cups) full cream milk
To make the curry spice, combine the cardamom, star anise, cumin and coriander seeds. Spread evenly in the base of a large-heavy based frying pan and gently roast over medium heat until fragrant. Remove from the heat and set aside to cool. Finely grind the spices in a coffee or spice grinder. Stir through the ground turmeric until well combined. Store in an airtight container until required.
To make the curry oil, put the olive oil and curry spice in a small saucepan over medium heat. Bring almost to the boil (to 85°C) then remove from the heat and set aside for 30 minutes for the flavours to infuse. Season with salt and black pepper then strain through a fine sieve. Store refrigerated in an airtight container until required.
For the curried hazelnuts, preheat the oven to 180°C (350°F/Gas 4). Combine the curry spice with 80ml (1/3 cup) water in a mixing bowl then stir in the hazelnuts, making sure they are well coated with the spice mix. Spread the hazelnuts onto a non-stick baking tray and roast for 5-10 minutes, until the spice mix is crisp. Cool to room temperature then store in an airtight container until required.
To make the cauliflower soup, melt half the butter in a large heavy-based saucepan over medium heat. Sweat the onions and garlic for several minutes until the onion is transparent. Season with salt and black pepper.
Add the cauliflower, cover with the milk, bring to the boil then reduce the heat and simmer for 8-10 minutes, until the cauliflower is tender.
Blend the soup in batches, in an upright blender or food processor. Return the soup to a clean saucepan over medium heat. Stir in the remaining butter, piece by piece, until melted, stirring until the soup if smooth. Adjust the seasoning.
To serve, reheat the soup if necessary then ladle into serving bowls. Scatter over a few curried hazelnuts and finish with a drizzle of curry oil.
NOTE: If time doesn’t allow you to make your own curry paste, we recommend you use Sharwood’s, available from most major supermarkets.