Charred Cauliflower Tarator Soup with Tahini and Dill

Ingredients

• cauliflower florets1 large head
• olive oil3 tbsp
• tahini1/3 cup
• garlic, minced3 cloves
• vegetable broth4 cups
• lemon juice3 tbsp
• ground cumin1 tsp
• smoked paprika1/2 tsp
• fresh dill2 tbsp
• salt1 1/4 tsp
• black pepper1/2 tsp
• pine nuts2 tbsp

Method

1. 1Toss the cauliflower with 2 tbsp olive oil, salt, and smoked paprika, then sear it in a hot skillet until charred in spots.
2. 2Add the broth and cumin, bring to a simmer, and cook until the cauliflower is very tender.
3. 3Blend the soup until smooth, then whisk in tahini, garlic, and lemon juice until creamy.
4. 4Adjust the texture with a little water if needed and season with salt and pepper.
5. 5Warm through gently without boiling, then ladle into bowls.
6. 6Finish with dill, pine nuts, and the remaining olive oil drizzled on top.

Tips

• Whisk the tahini in after blending so it stays silky and does not clump.
• A few dark charred bits add a pleasant smoky edge, so do not over-sear them off.
• If the soup tastes flat, add more lemon before adding more salt.

Nutrition