Smoked Cauliflower Soup Food

SMOKED CAULIFLOWER SOUP

Steps:

• Line a large pot with a thin layer of water and bring to a boil. Add the cauliflower, reduce the heat to low, cover, and steam until cauliflower is very soft and tender, almost falling apart, about 10 minutes.
• Meanwhile, add the almond milk, Cajun seasoning, onion powder, garlic powder, paprika, a few drops of liquid smoke, salt, to taste, and lemon juice to a blender. Blend for a few seconds so everything incorporates.
• Add the cooked cauliflower, in batches if necessary, and purée until silky and creamy, adding more almond milk if necessary. (You want the consistency to be a thick, creamy soup or a runny gravy.)
• Pour the soup into a small pot and heat gently over medium heat. Season with additional Cajun seasoning, liquid smoke, salt, or pepper, if desired. Once warm, cover and let sit for a few minutes, allowing the flavors to merge. Garnish with a dash of Cajun seasoning.

CAULIFLOWER, SAFFRON & SMOKED HADDOCK SOUP

Steps:

• Melt the butter in a very large saucepan over a low heat. Throw in the onions, celery and garlic, and cook gently for about 10 minutes, stirring occasionally, without allowing the vegetables to colour. Stir in the cayenne, and cook for a further minute.
• Meanwhile, combine the bouillon powder with 2 litres/31⁄2 pints water in another saucepan and bring to the boil. Scatter in the saffron, reduce the heat and add the smoked haddock. Poach gently for about 3 minutes, then scoop it out and set aside. Reserve the stock.
• Add the potato to the pan of vegetables and stir thoroughly. Pour in the stock, bring to a strong simmer, half-covered, and cook for 10 minutes. Add the cauliflower and season. Cook for about 20 minutes until the vegetables are completely tender. Remove from the heat, leave to cool slightly, then purée in a blender.
• Return the soup to the large saucepan and bring to the boil. Skin and flake the haddock (discarding any bones), add to the soup with the coriander and stir thoroughly. Now reduce the heat to a simmer and cook for a few minutes until everything is piping hot. Taste, adjust the seasoning if required (you shouldn't need extra salt), and serve.

WHOLE SMOKED CAULIFLOWER

Steps:

• Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
• Rub cauliflower head with olive oil and season with seasoned salt and pepper.
• Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
• Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
• Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.