TIME: 30 MINUTES; SERVES: 6
Adapted from NYT Cooking
The ginger-scallion relish is the shining star in this recipe. This dairy-free, creamy cauliflower soup is a staple in my kitchen, and can be dressed up or down in a variety of ways. The combination of coconut, lime, cilantro, scallion & ginger can’t be beat, and the cauliflower provides a lighter, dairy-free base for the flavors to meld.
3 tbls. unrefined coconut oil
1 lemongrass stalk, tough outer peel removed, inner portion slit to release flavor
2-inch piece ginger, peeled and finely minced or gated, about 3 tbls.
1 large yellow onion, chopped
1 medium head cauliflower, chopped
3 garlic cloves, peeled and chopped
3 cups chicken or vegetable stock
1 can full-fat coconut milk, or 1 small can coconut cream
A few dashes fish sauce (opt.)
Salt & fresh ground black pepper, to taste
4 - 6 scallions, trimmed, green & white parts thinly sliced
3 tbls. cilantro, chopped
2 tbls. sherry vinegar
2 limes, zest & juice
1/3 - 1/2 cup oil (neutral or olive)
In a large soup pot or dutch oven, heat the coconut oil over medium heat. Add the onion, lemongrass, half the ginger, and cook until fragrant, about 2 minutes.
Stir in the cauliflower and garlic, then add the stock. Bring to a boil over high, then reduce heat to medium-low and simmer until the cauliflower is very tender, stirring occasionally, about 15 minutes.
Meanwhile, in a small bowl, combine the remaining ginger with the scallions, cilantro, vinegar, lime zest and juice, and oil. Whisk together and season with optional fish sauce and salt. Adjust seasonings and set aside.
Remove the lemongrass stalk from the soup. Working in batches in a high-powered blender, purée the soup until very smooth. Add the coconut milk/cream & additional stock or water to thin if necessary. Season to taste with salt, pepper and optional fish sauce.
Serve the soup topped with the ginger-scallion relish.