Roasted Cauliflower Soup With Oryx Salt Artisan Bread

Here’s a gorgeously light yet flavourful weekend lunch or dinner; when you’re craving something wholesome and nourishing, yet easy on the palate.  Ruvarashe Matsika is one of Jackie Cameron’s students at the Jackie Cameron School of Food & Wine and she’s created this delightful dish using ORYX WINE SALT as a special seasoning.

Ruvarashe’s Roasted Cauliflower Soup With Red Wine Drizzle and Oryx Salt Artisan Bread Stick

Cauliflower Roasted:

• 1 Head cauliflower
• 2tsp olive oil
• 1tsp mild curry powder
• ½ tsp ORYX wine salt
• ¼ black pepper

Cauliflower Soup:

• 2 tbsp unsalted butter
• 1tbsp olive oil
• 1 large white onion
• 1 leek
• 4 cloves garlic
• 2tbsp Champagne Valley Stoneground Cake flour
• 2 cups chicken stock
• 1tsp fresh basil
• 1tsp oregano,
•  ORYX wine salt
• 1/4 tsp black pepper,
• ½ tsp cayenne pepper

Method:

1. Preheat oven to 250°C
2. Put cauliflower on a greased tray. Drizzle with oil and sprinkle with curry powder and seasonings. Roast for 6-10 minutes or until cooked.
3. Melt butter and oil in a saucepan. Add onions and leeks cook until tender.
4. Increase to a medium heat and add garlic. Cook for 30 seconds then sprinkle with flour and cook for a further 2 minutes.
5. Reduce heat add your stock and season with fresh basil, oregano, ORYX WINE SALT, ORYX BLACK PEPPER and cayenne pepper. Reserve 1/4 cup cauliflower for garnish and add the rest to the soup.
6. Bring the soup to the boil then reduce heat and let it simmer for 5 minutes or until thickened.
7. Puree soup in a food processor until it reaches a smooth consistency.
8. Garnish with the left-over cauliflower and serve with breadsticks – see below for recipe.

Breadsticks:

• 1 cup warm water
• ½ cup lukewarm shiraz red wine, or any good quality wine
• 2tbsp oil
• 1 ½ tsp ORYX wine salt
• 1 tsp yeast, instant
• 4cups champagne valley flour
• 2tbsp oil , for bowl
• 4tbsp melted butter
• 2tsp ORYX wine salt