Ingredients
For the soup:
- 1 large cauliflower (or 2 small), stems and leaves removed, roughly chopped into florets
- 2 onions, roughly chopped (reserve 1/4 of one onion for the fried onion topping)
- 2 tablespoons olive oil, divided
- 2 tablespoons turmeric, divided (1 tablespoon for roasting and 1 tablespoon for the soup)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon dill
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 medium potato, chopped into 1-inch pieces
- 4 cups vegetable stock
- 1/3 cup tahini
- 1 bay leaf
For the topping:
- 1/4 onion (reserved from above), cut into thin strips
- 2 tablespoons all-purpose flour
- 1/4 cup grapeseed oil
- 1 lemon
- 1/4 cup each finely chopped fresh dill and flat-leaf parsley
- 1/4 cup toasted pine nuts
Instructions
- Preheat the oven to 400°F. Spread the cauliflower florets and chopped onions on a rimmed baking sheet lined with parchment paper. In a small bowl, whisk together 1 tablespoon of the olive oil, 1 tablespoon of the turmeric, cumin, coriander, dill, and cayenne pepper. Pour the spice mixture over the cauliflower and onions and toss by hand until everything is evenly coated and golden yellow. Sprinkle with the salt and pepper. Roast for 30 minutes, until the edges are deeply caramelized and slightly charred and your kitchen smells warm and earthy.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the garlic and cook, stirring often, until fragrant and just starting to turn golden, about 1 to 2 minutes. Add the potato pieces and the remaining 1 tablespoon of turmeric. Stir to coat the potatoes — they will turn a bright, vibrant yellow. Cover and cook for 10 minutes, stirring occasionally, until the potatoes start to soften around the edges.
- Pour in the vegetable stock and add the bay leaf and tahini. Stir well to combine. The tahini may look a bit separated at first, but it will come together as the soup cooks. Bring to a boil.
- Add the roasted cauliflower and onions to the pot. Return to a boil, then reduce to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until everything is very tender and falls apart easily when pressed with a spoon.
- While the soup simmers, prepare the fried onion topping. Toss the reserved onion strips with the flour in a small bowl, shaking off any excess. Heat the grapeseed oil in a small frying pan over medium-high heat until the oil shimmers and a pinch of flour sizzles on contact. Fry the onions, turning occasionally, until deep golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate. They will crisp up even more as they cool.
- Remove the bay leaf from the soup and discard it. Using an immersion blender, carefully blend the soup until completely smooth and velvety. Taste and season with additional salt and pepper as needed, about 1 to 2 teaspoons of each.
- Ladle into bowls and finish with the crispy fried onions, toasted pine nuts, chopped dill and parsley, and a generous squeeze of fresh lemon juice. Serve warm.