Recipes, re-invented from cooking shows
Cauliflower & Lemon Soup
Prep. Time:
Baking Time:
Total Time:
40 minutes
45 minutes
1 hour 30 minutes (plus pickling time)
Serves:
6 servings (starter)
Gareth created this dish for MasterChef UK ™ Series 22. The judges admired its beauty, its smooth, sieved, lump-free body and the ambition of its three-accent composition. This Fix-It version keeps every praised element and applies two targeted corrections — the preserved lemon is reined in and adde...
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Ingredients
FOR THE HIBISCUS-PICKLED CAULIFLOWER:
½ cup (120 ml) white wine vinegar
½ cup (120 ml) water
2 tbsp (6 g) dried hibiscus flowers (Mexican jamaica)
2 tbsp (25 g) granulated sugar
¼ tsp (1.5 g) salt
1 cup (120 g) reserved cauliflower, thinly sliced
FOR THE ROASTED CAULIFLOWER & PRESERVED LEMON SOUP:
1 large head (~2 lb / 900 g) cauliflower, divided
1 medium onion, roughly chopped
2 cloves garlic
½ tsp (1 g) ground cumin
3 tbsp (45 ml) olive oil
5 cups (1.2 L) hot vegetable stock
1 whole preserved lemon (rind only, rinsed; add gradually)
½ tsp (2 g) caster (superfine) sugar
¼ cup (60 ml) heavy cream (optional)
Salt & white pepper, to taste
FOR THE CHARRED FLORETS:
1 cup (150 g) reserved cauliflower florets, small and even
1 tbsp (15 ml) olive oil
Pinch of salt
FOR THE ZA'ATAR OIL:
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (8 g) za'atar
TO FINISH:
Flaky sea salt, to taste
EQUIPMENT:
Large roasting tray
Small saucepan and a heatproof jar or bowl
Heavy frying pan or kitchen blowtorch
Microplane or sharp knife
Method
STEP 1: MAKE THE HIBISCUS PICKLE (AHEAD)
Bring the white wine vinegar, water, dried hibiscus flowers, granulated sugar and salt to a gentle simmer in a small saucepan, stirring until dissolved, then take off the heat. Put the thinly sliced reserved cauliflower in a heatproof jar or bowl and pour the hot brine over it. Leave at least 30 minutes (or up to a day) until vivid magenta and tangy. Drain before serving and keep aside as a distinct garnish.
STEP 2: ROAST THE CAULIFLOWER
Heat the oven to 425°F (220°C). Toss the soup cauliflower, onion, garlic and ground cumin with the olive oil and a little salt, spread on a large roasting tray, and roast for 25–30 minutes until deeply golden with caramelised, lightly charred edges. Let it take real colour without burning.
STEP 3: BUILD AND BLEND THE SOUP
Tip the roasted vegetables into a pan with the hot vegetable stock and simmer for 5 minutes. Blend until completely smooth, then pass through a fine-mesh sieve for a silky, lump-free body. Add the rinsed preserved lemon rind a little at a time — start with the rind of half a lemon, blend, and taste before adding more. Stir in the caster sugar, then season with salt and white pepper. Loosen with the cream or a splash of stock. Aim for bright, not aggressive.
STEP 4: CHAR THE FLORETS
Blanch the small reserved florets in boiling water for 2 minutes, drain and pat dry. Sear in a hot pan with the olive oil, or char with a blowtorch, until charred in patches. Season lightly.
STEP 5: MAKE THE ZA'ATAR OIL
Warm the extra-virgin olive oil gently, take it off the heat and stir in the za'atar. Let it infuse for a few minutes. Make it generous and assertive — this is a finishing flourish.
STEP 6: SERVE
Ladle the hot soup into warm bowls. Arrange the charred florets, spoon over the drained hibiscus pickle (on top, never stirred in) and drizzle the za'atar oil around. Finish with flaky sea salt. Each accent should read clearly against the smooth soup.
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Instructions
FOR THE HIBISCUS-PICKLED CAULIFLOWER:
½ cup (120 ml) white wine vinegar
½ cup (120 ml) water
2 tbsp (6 g) dried hibiscus flowers (Mexican jamaica)
2 tbsp (25 g) granulated sugar
¼ tsp (1.5 g) salt
1 cup (120 g) reserved cauliflower, thinly sliced
FOR THE ROASTED CAULIFLOWER & PRESERVED LEMON SOUP:
1 large head (~2 lb / 900 g) cauliflower, divided
1 medium onion, roughly chopped
2 cloves garlic
½ tsp (1 g) ground cumin
3 tbsp (45 ml) olive oil
5 cups (1.2 L) hot vegetable stock
1 whole preserved lemon (rind only, rinsed; add gradually)
½ tsp (2 g) caster (superfine) sugar
¼ cup (60 ml) heavy cream (optional)
Salt & white pepper, to taste
FOR THE CHARRED FLORETS:
1 cup (150 g) reserved cauliflower florets, small and even
1 tbsp (15 ml) olive oil
Pinch of salt
FOR THE ZA'ATAR OIL:
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (8 g) za'atar
TO FINISH:
Flaky sea salt, to taste
EQUIPMENT:
Large roasting tray
Blender or stick blender
Fine-mesh sieve
Small saucepan and a heatproof jar or bowl
Heavy frying pan or kitchen blowtorch
Microplane or sharp knife
Heading 5
Ingredients
STEP 1: MAKE THE HIBISCUS PICKLE (AHEAD)
Bring the white wine vinegar, water, dried hibiscus flowers, granulated sugar and salt to a gentle simmer in a small saucepan, stirring until dissolved, then take off the heat. Put the thinly sliced reserved cauliflower in a heatproof jar or bowl and pour the hot brine over it. Leave at least 30 minutes (or up to a day) until vivid magenta and tangy. Drain before serving and keep aside as a distinct garnish.
STEP 2: ROAST THE CAULIFLOWER
Heat the oven to 425°F (220°C). Toss the soup cauliflower, onion, garlic and ground cumin with the olive oil and a little salt, spread on a large roasting tray, and roast for 25–30 minutes until deeply golden with caramelised, lightly charred edges. Let it take real colour without burning.
STEP 3: BUILD AND BLEND THE SOUP
Tip the roasted vegetables into a pan with the hot vegetable stock and simmer for 5 minutes. Blend until completely smooth, then pass through a fine-mesh sieve for a silky, lump-free body. Add the rinsed preserved lemon rind a little at a time — start with the rind of half a lemon, blend, and taste before adding more. Stir in the caster sugar, then season with salt and white pepper. Loosen with the cream or a splash of stock. Aim for bright, not aggressive.
STEP 4: CHAR THE FLORETS
Blanch the small reserved florets in boiling water for 2 minutes, drain and pat dry. Sear in a hot pan with the olive oil, or char with a blowtorch, until charred in patches. Season lightly.
STEP 5: MAKE THE ZA'ATAR OIL
Warm the extra-virgin olive oil gently, take it off the heat and stir in the za'atar. Let it infuse for a few minutes. Make it generous and assertive — this is a finishing flourish.
STEP 6: SERVE
Ladle the hot soup into warm bowls. Arrange the charred florets, spoon over the drained hibiscus pickle (on top, never stirred in) and drizzle the za'atar oil around. Finish with flaky sea salt. Each accent should read clearly against the smooth soup.
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