Roasted Cauliflower Velouté with Green Apple Relish, Curry Leaf Oil and Maple-Pepita Crisp

01

Ingredients

• 1 large cauliflower (about 900 g), cut into small florets
• 1 medium yellow onion (about 200 g), cut into wedges
• 3 garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground coriander
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 cups (960 ml) low-sodium vegetable stock
• 1/2 cup (120 ml) unsweetened oat cream
• 2 tablespoons neutral oil
• 14 fresh curry leaves, completely dry
• 1/2 teaspoon brown mustard seeds
• 1 small Granny Smith apple (about 150 g), cut into 5 mm dice
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime zest
• 2 tablespoons finely chopped cilantro
• 1/2 cup (70 g) raw pepitas
• 1 tablespoon pure maple syrup
• 1/8 teaspoon cayenne pepper

02

Prepare the dish

1. Heat the oven to 220°C (425°F). Line one large and one small baking sheet with parchment paper.
2. Toss the cauliflower, onion and garlic with the olive oil, ground coriander, 1/2 teaspoon salt and black pepper on the large sheet. Roast for 28 to 32 minutes, turning once, until the cauliflower is deeply golden at the edges and tender.
3. For the maple-pepita crisp, mix the pepitas, maple syrup, cayenne and a pinch of the remaining salt. Spread the mixture in four thin, connected ovals on the small sheet. Bake for 8 to 10 minutes, until bubbling and lightly browned. Cool completely, then lift each crisp carefully from the parchment.
4. To make the curry-leaf oil, warm the neutral oil, curry leaves and mustard seeds in a small saucepan over medium-low heat for 3 to 4 minutes, until the leaves are crisp and the seeds begin to pop. Remove from the heat, cool for 5 minutes and strain. Reserve both the green-gold oil and four crisp curry leaves.
5. Transfer the roasted vegetables to a large saucepan. Add the vegetable stock, bring to a gentle simmer and cook for 8 minutes.
6. Blend the soup until completely smooth using a high-speed blender, working in batches if needed. Return it to the saucepan, stir in the oat cream and warm gently without boiling. Taste and add the remaining salt only as needed.
7. For the relish, toss the diced apple with the lime juice, lime zest and cilantro just before serving so it stays bright and crisp.
8. If the velouté is thicker than pouring cream, whisk in a splash of hot stock. Keep it warm over very low heat while arranging the garnishes.