Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Roasted Cauliflower and Kale Soup with Dukkah

Good Final

I love New Years resolutions. Really, I do! Like many Americans, I once created insurmountable lists of goals and tasks, then neglected them within a week. But then a few years ago, I decided to change my approach by keeping it simple and focused: one concrete resolution (your typical lose X pounds, drink more water, etc.) and one intention (like to be kinder or more decisive). This year, I celebrated my 5 year anniversary of resolution success.

At risk of unhinging my (perfect!) system, this year I’ve decided to add a third piece – a culinary resolution. This recipe is my first attempt at achieving my culinary resolution for 2014 – eat and cook more greens! It incorporates nutrient-rich kale into a velvety roasted cauliflower soup. The soup is then topped with dukkah, an Egyptian spice and nut blend that adds a punch of earthy flavor. This simple, yet hearty, soup pairs well with a loaf of French or Italian bread. You can also try it with our Rainbow Carrot, Orange, and Olive Salad. Enjoy! –jaime

P.S. Curious about what my resolution system looks like? Here’s what I’ve taken on for 2014:
Concrete: Use less plasticware!
Intention: Own my strengths!
Culinary: Eat/cook with more greens!

Ingredients
Makes 6 servings

1 large head cauliflower

2 tablespoons olive oil, divided

5 cups kale, chopped small (this is especially important if you are using an immersion blender later on, because big pieces of kale will get stuck)

1 1/2 teaspoons salt, divided

1 yellow onion, diced

2 celery stalks, diced

3 garlic cloves, minced

7 cups chicken or vegetable broth (I used chicken)

Dukkah (You can buy dukkah already made at Trader Joe’s or a at local spice shop or make your own with this recipe. I use Ottolenghi’s exceptional blend, which Jacque brought back for me from London.)

1 cup kale for roasting (optional)

Directions

1. Preheat oven to 450 degrees. Place cauliflower in a baking dish and toss with 1 tablespoon olive oil, ¾ teaspoon salt, and 5 grinds of pepper. Roast until tender and browning, about 25 minutes.

2. While cauliflower is cooking, add 1 tablespoons olive oil to a large pot. Saute the onion and celery about 8 minutes, stirring occasionally until tender. Add garlic and cook 1 minute, stirring constantly. Season with salt and pepper.

3. Add cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes.

4. Stir in kale. Raise heat to medium and continue cooking, uncovered, for 10 minutes.

5. Using an immersion blender, puree the soup until smooth (some of the kale will not fully puree – that’s OK). If using a regular blender, puree the soup in batches until smooth, then return to the pot. Taste and adjust seasoning.

6. Divide soup into 6 bowls and top each with 1 teaspoon to 1 tablespoon of dukkah, depending on your taste.

Optional: Reduce oven to 300 degrees. Toss 1 cup of kale with 1 teaspoon of olive oil and a dash of salt. Place on a baking sheet and roast 10-15 minutes or until kale is crispy. Place crispy kale chips on top of soup.

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5 comments on “Mezze: Roasted Cauliflower and Kale Soup with Dukkah

  1. Kate
    January 7, 2014

    Happy 2014! The more greens, the better. This soup sounds amazing. I just tried dukkah for the first time and can’t get enough of it!

    • mezzeanddolce
      January 7, 2014

      Dukkah is a staple in our pantries. Here’s to great culinary adventures in 2014!

  2. Deena Kakaya
    January 8, 2014

    That sounds very lovely, will have to try it. I recently made a roasted cauliflower salad which you may like, it’s on my site. X

  3. Pingback: Mezze: Quick & Elegant Citrus Salad | Mezze & Dolce

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This entry was posted on March 18, 2014 by in Mezze, Soups and tagged , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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