Cauliflower & Lemon Soup
Gareth created this dish for MasterChef UK ™ Series 22. The judges admired its beauty, its smooth, sieved, lump-free body and the ambition of its three-accent composition. This Fix-It version keeps every praised element and applies two targeted corrections — the preserved lemon is reined in and added gradually, and the za'atar oil and hibiscus pickle are built bold and spooned on at the table — so the dish finally tastes the way it looks.
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- FOR THE HIBISCUS-PICKLED CAULIFLOWER
- white wine vinegar
- water
- dried hibiscus flowers
- granulated sugar
- salt
- reserved cauliflower, thinly sliced
- FOR THE ROASTED CAULIFLOWER & PRESERVED LEMON SOUP
- large head cauliflower, divided
- medium onion, roughly chopped
- garlic
- ground cumin
- olive oil
- hot vegetable stock
- whole preserved lemon
- caster sugar
- heavy cream
- Salt & white pepper, to taste
- FOR THE CHARRED FLORETS
- reserved cauliflower florets, small and even
- of salt
- FOR THE ZA'ATAR OIL
- extra-virgin olive oil
- za'atar
- TO FINISH
- Flaky sea salt, to taste
- EQUIPMENT
- Large roasting tray
- Blender or stick blender
- Fine-mesh sieve
- Small saucepan and a heatproof jar or bowl
- Heavy frying pan or kitchen blowtorch
- Microplane or sharp knife