A very simple soup that can be made with different spices, but the original recipe used Cajun spices. I have fallen for za’atar, the savory Middle-Eastern spice that is a blend of oregano, marjoram or wild thyme, cumin, coriander, toasted sesame seeds, and the key ingredient–sumac.
- 1 ½ Heads cauliflower
- 3 Cups Unsweetened almond milk
- 1 tsp Cajun seasoning (paprika, garlic powder, oregano, onion powder, cayenne, salt & Pepper)
- ¼ tsp Smokey paprika
- 3 Tbsp Lemon juice & zest
- 1/8 tsp Liquid smoke
- GARNISH: Green onions (scallions), chopped (optional)
Steam cauliflower for 20 minutes in a little water. Add other ingredients, blend with immersion blender until smooth. Reheat and serve.
Garnish with chopped green onions or serve as condiment.
4 Servings.
This is a very easy and tasty dish that we have served at our retreats. Like all our recipes we keep all the onion family (chives, onions, shallots, leeks, garlic, scallions) as optional ingredients in case we are serving monastics. Sometimes, like here, they may be served on the side as condiments for the non-monastics.
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