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One-pot savoury meals, bursting with flavour are our favourite type of meals to cook. Our fifth recipe book Bestow Savour is a collection of vegetarian, gluten-free, dairy-free, refined-sugar-free recipes which rescue vegetables from bland side dishes and make them the star of the show. The recipe that follows is one of these and perfect for this time of year as there is nothing better than a steaming bowl of Roasted Cauliflower Goodness Soup flavoured with turmeric, cumin, paprika and sumac and garnished with the thyme-fried mushrooms on a cool winter’s day!

 

Roast the Cauliflower.

 

Saute the onion and garlic and add the spices.

 

Golden and tasty!

 

Add the cauliflower and vegetable stock.

 

Simmer and blend.

 

Serve with thyme-fried mushrooms!

RECIPE:

2 heads of cauliflower, cut into florets
Olive oil
1 small onion, diced
3 garlic cloves, chopped
1⁄2 teaspoon turmeric, ground
1 teaspoon sumac, ground
2 teaspoon cumin, ground
2 teaspoon paprika, ground
1 litre of vegetable stock
Juice and zest of one lemon
1⁄4 cup of Italian parsley, chopped
Small handful of fresh thyme
1⁄2 cup of button mushrooms, sliced
Himalayan or sea salt and freshly ground black pepper

Preheat oven to 200 degrees celsius.

Arrange the cauliflower florets on a large baking tray lined with baking paper; use two baking trays if you need to. Sprinkle cauliflower with salt and pepper and drizzle generously with olive oil. Roast in oven for 30 minutes, turning over midway through. They should be starting to turn golden brown. Remove from oven. Reserve a cupful of florets for the top of the soup.

Meanwhile, heat 2 tablespoons of olive oil in a large frypan. Saute the onion gently until translucent (10-15 minutes). Add the chopped garlic, turmeric, sumac, cumin and paprika. Stir together for a brief few seconds until fragrant.

Now add the roasted cauliflower. Stir to coat cauliflower well with the spices then add vegetable stock. Bring to a simmer on medium-high heat. Cover and cook for five minutes.

Uncover and remove from the heat, cool for 10 minutes. Using a stick blender, blend and liquid until you achieve desired consistency. If the soup is too thick add more stock or water.

Return to a medium heat and stir in the lemon juice.

While the soup is heating through, fry the mushrooms in a small pan in 1 tablespoon of olive oil over a medium- high heat. As they start to brown add some fresh thyme and cracked black pepper. Remove from the heat when they are starting to crisp and turn golden brown. Set aside.

Add the soup to serving bowls, top with mushroom, reserved cauliflower florets, fresh thyme, parsley and lemon zest. Season with salt and pepper.

And recently we were featured in the Bay of Plenty Times with the Cauliflower Goodness Soup being the main recipe 🙂

 

 

 

 

  • June 1, 2017

In our latest recipe book SAVOUR, vegetables are the heroes of every dish. This recipe is a special favourite because it’s simple, fast and delicious with the added bonus that you will never want to purchase supermarket wraps again! All our recipes are gluten free, dairy free and refined sugar free too.

At our recent conference Kevin (my husband) did all the catering from SAVOUR and made these wraps for 100 attendees!

They will keep in an airtight container in the fridge for several days so that you will have an easy meal at the drop of a hat. They can also be frozen for a later date.

Are you sold yet?? Get making them, you’ll love them 🙂

 


 

 

SAVOUR RECIPE – TEN MINUTE ZUCCHINI WRAPS

Makes 4
2 zucchini, grated
1⁄2 teaspoon of Himalayan or sea salt
1 large egg, beaten
1⁄4 teaspoon of cumin, ground
1 1⁄2 tablespoons of rice flour
1 tablespoon of Italian parsley, chopped

Preheat oven to 200 degrees celsius. Sprinkle the grated zucchini with salt, stir and place in a sieve over a bowl. Rest for 5-10 minutes and then gently press to remove excess liquid.

Add the zucchini to a large bowl and mix in the remainder of the ingredients. Cover the oven tray with baking paper. Scoop about 1⁄2 cup of mixture and press down to form a thin circle about 10cm in diameter. Repeat for the remainder of the mixture.

Bake wraps for about 25 minutes, or until the wraps look crisp and brown around the edges. Let them cool for 10 minutes and then peel of the baking paper.
Top with your desired filling and wrap! Also great for using up leftovers or serving unfilled with soup.

 

 

MEET THE CREATORS

SAVOUR is a creative collaboration between New Zealand’s leading dermo-nutritionist, Janine Tait, and photographer, designer, food-guru and breast-cancer survivor, Sheryl Nicholson.

“At Bestow, we are committed to working from within to achieve beautiful skin, total body health and an energised, meaningful life. Vegetables are the unsung heroes in our modern diets and with SAVOUR we are on a mission to change that. These beautiful recipes make it easy to put a tasty, nutritious meal on the table based on seasonal vegetables.” ~ Janine & Sheryl