Gluten, dairy, cooking free! A raw 'cream; of cauliflower soup that is surprisingly delicious though I couldn't help myself with the garnish and had to just toast up a few florets of the white stuff. (Yay Bunnings blow torch!)
It also helps to have an amazing EVOO to drizzle and then a few bits and pieces that are all in contrast to the bland whiteness of this soup. Due to absolutely no cooking, or sauteeing, it can look alarmingly white without a spruce up. So let your imagination run wild.
(Toasted sesame seeds, or nigella seeds, chilli flakes, herbs of all sorts and of course the EVOO.)
This recipe was first developed over 10 years ago when I was working on a raw foodie project for The Mix. It didn't have images back then, so the add ons are a recent thing. To be considered raw, by the way, it has to be vegan, not be cooked above 48°C (thus the low 'warming' instruction). I do have a lot of raw recipes on here, though in this cold weather, it may be just as well to go with the cooked version!
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Need
- 300 Grams small cauliflower, cut into chunks, plus some more for garnish
- 300 Grams water, plus additional to taste
- 100 Grams cashews
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 80 Grams fresh lemon juice
- pink salt flakes and black pepper to taste BUY
Do
- 1
Place all ingredients into Thermomix bowl and blend 2 min/speed 10.
- 2
Warm 3-4 min/37ºC/speed 1, if desired or serve at room temperature.
- 3
Drizzle with some extra EVOO and if you wish some chopped parsley or chilli flakes. It will immediately look amazing!
