Cauliflower is one of the super foods (along with cabbage) that you can leave in the fridge for weeks and it is still ok. It is incredibly versatile… you can eat it raw by shaving it on a mandoline to use in salads, you roast it, dry fry it with some caraway seeds or bake it covered in cheese for the ultimate comfort food.
It is also delicious in boiled and made into purees and soups and this simple soup is the perfect summer evening soup. The process of cooking the cauliflower in buttermilk gives it is natural acidic flavour that balances its natural creamy flavour.
Japanese artist, Michiko Samizo‘s gorgeous still-life evokes the warm and comforting feelings of this simple, hearty soup…snuggle up!
Cauliflower and buttermilk soup with deep fried black olives
- 1 head cauliflower
- 1L buttermilk
- 1 cinnamon quill
- salt and pepper
- 1/2 cup pitted black olives (kalamata work best)
- 1/4 roughly parsley
- 2 shallots, thinly sliced
- olive oil
Cut the caulifower into florettes. In a large pot, add the buttermilk, cauliflower and cinnamon, bing to the boil then reduce heat and gently simmer until the cauliflower begins to break down (around 15minutes).
Remove the cinnamon quill and transfer the mix to a blender and blend until smooth (or alternatively use a hand mixer and blend until smooth). Season to taste.
To deep fry the olive, heat 2 inches of vegetable oil in a small pot until it reaches 200 degrees, carefully drop in olives and fry for 30 seconds, remove from hot oil and drain on paper towel.
Serve with a drizzle of good olive oil and topped with a sprinkling of parsley, shallots, fried olives and a drizzle of olive oil.