This spicy cauliflower soup is perfect for those colder Spring days.
Cauliflower, kale, cabbage, broccoli, brussels sprouts, collard greens, and kohlrabi came from the same species of plant, Brassica oleracea, also known as wild mustard.
Selective breeding over the centuries created a whole slew of new vegetables with the first being kale and collard greens.
As selective breeding continued, vegetables such as cabbage, broccoli, and cauliflower emerged.
Who would have thought that the cauliflower we know and love was created through the intervention of man.
Just the same way the carrot was turned orange by the Dutch in honor of the Royal Prince of Orange, so many new variations of plants have been born over the years.
Before then carrots were purple, yellow or white.
Humans have intervened to make a lot of things different than they were originally, some for better, and some for worse.
All for the better in the case of the cauliflower.
We are gearing up for Ramadan here in Jordan as the weather warms.
We are already getting ninety degree days.
Ramadan is the holy month of fasting, when Muslims fast from sunup to sundown.
As you can imagine, there is a lot of emphasis on food during this month, given that people break the fast every evening.
Families, and friends come together every evening, sometime with strangers to sit around a table have iftar (breaking of fast) together.
There are certain foods that people make especially during Ramadan, like qatayef (a sweet pancake stuffed with nuts) for example.
Everyone who is fasting prepares for the evening meal by making all their favorite dishes.
When sunset comes, starting with a single date the fast is broken, as everyone sits together sharing food in a very social gathering repeated nightly throughout the month.
Ramadan then culminates after thirty days with the feast, a time of visiting and celebration, with Muslims thankful for having taken part in the month of fasting.
I can imagine this soup being part of the iftar dinner as a small sip of flavor served in a small ramekin at the beginning of the meal.
The oven roasted cauliflower combined with spices and yogurt delivers a refreshingly spicy taste to the mouth that revels in the intricacy of the flavors of the dish.
This lingering dinner usually has a lot of dishes laid out for everyone to enjoy.
Mostly old favorites, and lots of comfort foods to keep everyone happy at the table.
I will be making some of the Ramadon favorites and sharing them with you.
Ramadan falls at different times of year given that the Islamic calendar is in sync with the lunar calendar.
This time of year is a great time of year because of all the fresh fruits and vegetables that can be had.
I love going to the fruit store to look at all the fresh produce.
Usually I’ll buy guavas, loquats, pomegranates, watermelon and Damascus melon just to name a few!
Everything tastes so sweet and lovely!
I made some creme caramel for dessert tonight, I think I hear them calling me.
That’s the only trouble with having sweets around.
They have a habit of calling!
I guess I’d better go and answer the call!
Spicy Cauliflower Soup
- Preheat oven to 400°F (200°C).
- Cut cauliflower in pieces and place on a baking tray.
- Bake until cauliflower is browned and soft.
- Place 2 tablespoons of olive oil in cooking pot over medium heat.
- Add the onion and sauté until soft.
- Add cooked cauliflower.
- Add chili flakes, salt, turmeric, and cumin.
- Add vegetable broth. Bring to a boil, then reduce to a simmer.
- Cook until cauliflower is much softer. Add water if necessary.
- Remove from heat.
- Using an immersion blender, blend all ingredients in the pot. If no immersion blender is available, a standard blender will work just as well.
- Serve with toasted croutons if desired.
Nutrition Per Serving