Silky Cauliflower Velouté with Curry Oil and Plumped Golden Raisins

⏱ 45 min · Serves 4

A restaurant-smooth cauliflower soup, poached gently in milk so it stays ivory-pale, then blitzed to velvet. A drizzle of warm curry oil and sweet-sour golden raisins turn a humble vegetable into something you'd happily charge for.

Per serving: 425 kcal · 11.0g protein · 29.0g carbs · 30.0g fat

Ingredients

• 1 large cauliflower (about 900g), florets and tender core, sliced thin
• 30g unsalted butter
• 1 medium leek, white part only, finely sliced
• 1 small shallot, sliced
• 400ml whole milk
• 400ml vegetable stock, hot
• 100ml double cream
• 1 bay leaf
• Sea salt and white pepper
• 1 tsp lemon juice
• 60ml mild olive oil (for the curry oil)
• 1 tsp mild curry powder
• 1/4 tsp ground turmeric
• Pinch of ground cumin
• 50g golden raisins
• 3 tbsp white wine vinegar
• 1 tsp caster sugar
• 2 tbsp flaked almonds, toasted
• Chives or micro coriander, to finish

Method

1. Put the golden raisins in a small bowl. Warm the vinegar with the sugar and 3 tbsp water until the sugar dissolves, pour over the raisins and leave to plump for at least 20 minutes.
2. Make the curry oil: warm the olive oil in a small pan over the lowest heat, stir in the curry powder, turmeric and cumin and heat for 2–3 minutes until fragrant but never smoking. Take off the heat and leave to infuse; it will settle and deepen in colour.
3. Melt the butter in a large saucepan over low heat. Add the leek and shallot with a pinch of salt and sweat gently for 8 minutes, keeping them pale — no colour at all.
4. Add the sliced cauliflower, milk, hot stock and bay leaf. Bring barely to a simmer and cook, partly covered, for 15–18 minutes until the cauliflower collapses under a spoon.
5. Discard the bay leaf. Blend in batches until completely smooth, then blend again with the cream. For true velouté texture, pass through a fine sieve, pressing with a ladle.
6. Return to the pan, warm through and season carefully with salt, white pepper and the lemon juice — it should taste sweet, nutty and lightly savoury.
7. Drain the raisins. Ladle the soup into warm bowls, spoon over the raisins, spoon or drizzle the curry oil across the surface, then scatter with toasted almonds and chives. Serve at once.