Missing SeaDream’s Dream Cuisine? Try your hand at preparing one of our chef’s delicious recipes. Enjoy the rich flavors of our signature vegan cauliflower soup, with hints of garlic and sage, topped with a pine-nut crumble. And while you might not have the fresh sea breezes and stunning coastal views to complement your dining experience at home, this recipe will warm your heart and have you dreaming about your next SeaDream yachting journey and the gastronomical experience that accompanies every voyage.
Cauliflower Soup with Pine-Nut Crumble
Ingredients:
1 medium head cauliflower
2 leeks
5-6 garlic cloves
4 Tbsp. olive oil
3-4 fresh sage leaves
1/4 tsp. white pepper
600 ml water
Crumble Topping:
4 Tbsp. pine nuts
2 Tbsp. walnuts
1 Tbsp. nutritional yeast
6-7 sage leaves
2 Tbsp. olive oil
pinch of salt and black pepper
Instructions:
1. Cut leeks into small pieces, add in a large pan. Add olive oil and fry until golden. Add garlic and sauté for three more minutes. Then add fresh sage, salt, and pepper.
2. In a large pot, cover cauliflower with water and bring to boil until softened. Then strain and transfer to a high-speed blender, reserving a few pieces for garnish.
3. Transfer leek and garlic mixture from pan to a food processor. Add some water depending on your processor and how much liquid you like. Our chef added 600 ml water.
4. Blend mixture until silky smooth. Then transfer to a deep pot. Taste it. If it is too thick for your liking, then adjust by adding more water and salt. Then cook for 3-4 minutes on medium heat.
5. To make the pine nut crumble, place all ingredients except olive oil into a small food processor. Pulse several times until it is roughly chopped. Heat olive oil in a skillet over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden and fragrant. Season with salt and pepper.
6. Divide soup among bowls and sprinkle with pine nut crumble before serving. Garnish with reserved cauliflower florets.
SERVES: 4