Ingredients
For the cauliflower soup
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground cumin
1 tsp ground coriander
800g/1¾lb cauliflower florets, roughly chopped
1 litre/1¾ pints chicken or vegetable stock
150ml/5fl oz double cream
For the cauliflower beignets
150g/5oz cauliflower florets, roughly chopped
125ml/4½fl oz cold water
50g/2oz unsalted butter, chopped
75g/3oz plain flour
2 free-range eggs
50g/2oz Gruyère cheese, grated
salt and freshly ground black pepper
Method
1. For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened.
2. Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.
3. Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.
4. Carefully pour the soup mixture into a food processor and blend to a purée. Set aside, reserving the pan.
5. For the cauliflower beignets, heat the oil in a deep fat fryer to 180C. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
6. Bring a pan of salted water to the boil, add the chopped cauliflower and cook for 2-3 minutes, or until just tender. Drain well, then refresh in cold water.
7. In a separate pan, bring the water and butter to the boil and cook for 1-2 minutes. Remove the pan from the heat, then and add all of the flour and beat well until the mixture is smooth and well combined and comes away easily from the sides of the pan, about 5-8 minutes.
8. Return the mixture to the heat, stirring continuously, then remove from the heat.
9. Add the eggs, one at a time, beating each egg well until the mixture is well combined.
10. Add the cooked cauliflower and the grated Gruyère and mix until well combined. Season, to taste, with salt and freshly ground black pepper.
11. Carefully lower teaspoonfuls of the beignet mixture into the hot oil in batches. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining beignet mixture.
12. When the beignets are ready, return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and bring to the boil for 1-2 minutes.
13. To serve, divide the cauliflower soup equally among four serving bowls. Garnish the soup with the cauliflower beignets.
