Here’s a gorgeously light yet flavourful weekend lunch or dinner; when you’re craving something wholesome and nourishing, yet easy on the palate. Ruvarashe Matsika is one of Jackie Cameron’s students at the Jackie Cameron School of Food & Wine and she’s created this delightful dish using ORYX WINE SALT as a special seasoning.
Ruvarashe’s Roasted Cauliflower Soup With Red Wine Drizzle and Oryx Salt Artisan Bread Stick
Cauliflower Roasted:
1 Head cauliflower
2tsp olive oil
1tsp mild curry powder
½ tsp ORYX wine salt
¼ black pepper
Cauliflower Soup:
2 tbsp unsalted butter
1tbsp olive oil
1 large white onion
1 leek
4 cloves garlic
2tbsp Champagne Valley Stoneground Cake flour
2 cups chicken stock
1tsp fresh basil
1tsp oregano,
ORYX wine salt
1/4 tsp black pepper,
½ tsp cayenne pepper
Method:
Preheat oven to 250°C
Put cauliflower on a greased tray. Drizzle with oil and sprinkle with curry powder and seasonings. Roast for 6-10 minutes or until cooked.
Melt butter and oil in a saucepan. Add onions and leeks cook until tender.
Increase to a medium heat and add garlic. Cook for 30 seconds then sprinkle with flour and cook for a further 2 minutes.
Reduce heat add your stock and season with fresh basil, oregano, ORYX WINE SALT, ORYX BLACK PEPPER and cayenne pepper. Reserve 1/4 cup cauliflower for garnish and add the rest to the soup.
Bring the soup to the boil then reduce heat and let it simmer for 5 minutes or until thickened.
Puree soup in a food processor until it reaches a smooth consistency.
Garnish with the left-over cauliflower and serve with breadsticks – see below for recipe.
Breadsticks:
1 cup warm water
½ cup lukewarm shiraz red wine, or any good quality wine