Cauliflower and Almond Milk Veloute with Balsamic Vinegar, Urfa Chilli and Hazelnut Dressing
Prep: 15 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 4 people
A velouté is a classic of fine French cooking and its silky texture owes much to the plentiful use of cream and butter. However, this vegan version gives the original decent competition, the almond milk providing the richness and allowing the flavour of the cauliflower to shine through. The mellow heat of the Urfa chilli and sweet balsamic in the dressing gives the necessary contrast and would go well with many other dishes such as roasted meats or a salad .
Ingredients
Method
- Step 0: Place a large pan on medium to high heat and when hot, add 6 tbsp. olive oil, shallots, garlic and a good pinch of salt and cook for 5 minutes, turning the heat down if they begin to colour at all.
- Step 1: Add the potato and cauliflower, season with salt again and continue to cook until both are soft. Keep an eye on the heat, to ensure they don’t brown. Take your time, don’t hurry it.
- Step 2: Once soft, add the almond milk, and another pinch of salt. Increase the heat so it comes up to a simmer and cook for around 10 minutes until all the vegetables are completely cooked.
- Step 3: To achieve a silky smooth velouté, pour the soup into the blender. Start on a slow speed then increase to full power, blending until you have a super smooth liquid. You’re aiming for a consistency like double cream, so add a little water if it is a bit thick. Once the consistency is right, taste and add salt as necessary. Return the velouté to the pan and bring to a simmer.
- Step 4: Whilst the velouté is simmering, roast the hazelnuts in the oven at 180/160C (Fan) for 8-10 minutes, or until they are a deep golden brown. Once cooled, roughly chop, then mix in a bowl with the Urfa chilli paste, balsamic vinegar and 2 tbsp olive oil.
- Step 5: To serve, gently heat the velouté then divide between bowls and drizzle the dressing over the top.
- Step 6: Place a large pan on medium to high heat and when hot, add 6 tbsp. olive oil, shallots, garlic and a good pinch of salt and cook for 5 minutes, turning the heat down if they begin to colour at all.
- Step 7: Add the potato and cauliflower, season with salt again and continue to cook until both are soft. Keep an eye on the heat, to ensure they don’t brown. Take your time, don’t hurry it.
- Step 8: Once soft, add the almond milk, and another pinch of salt. Increase the heat so it comes up to a simmer and cook for around 10 minutes until all the vegetables are completely cooked.
- Step 9: To achieve a silky smooth velouté, pour the soup into the blender. Start on a slow speed then increase to full power, blending until you have a super smooth liquid. You’re aiming for a consistency like double cream, so add a little water if it is a bit thick. Once the consistency is right, taste and add salt as necessary. Return the velouté to the pan and bring to a simmer.
- Step 10: Whilst the velouté is simmering, roast the hazelnuts in the oven at 180/160C (Fan) for 8-10 minutes, or until they are a deep golden brown. Once cooled, roughly chop, then mix in a bowl with the Urfa chilli paste, balsamic vinegar and 2 tbsp olive oil.
- Step 11: To serve, gently heat the velouté then divide between bowls and drizzle the dressing over the top.
