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Cauliflower velouté with Urfa Chilli Paste and hazelnuts - Square 1.jpg

Cauliflower and Almond Milk Veloute with Balsamic Vinegar, Urfa Chilli and Hazelnut Dressing

Prep 15 minutesCooking 30 minutes4 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.

recipe

30 minutes

Lunch Recipes

30 minute or less

Starter Recipes

Easy Recipes

French

Vegan Recipes

Dairy Free Recipes

Vegetarian Recipes

Healthy Recipes

Vegetable Recipes

Vinegars

Pastes

Main Course

Easy

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Ingredients

  • 8 tbsp extra virgin olive oil
  • 6 banana shallots, peeled and finely diced
  • 1 litre unsweetened almond milk
  • Salt
  • 4 garlic cloves, peeled and finely sliced
  • 1 large potato, peeled and diced
  • 1 large cauliflower, leaves removed, very finely chopped 
  • 80g peeled hazelnuts
  • 2 tbsp Urfa chilli
  • 2 tbsp 1.34 balsamic vinegar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, gently heat the velouté then divide between bowls and drizzle the dressing over the top.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. To serve, gently heat the velouté then divide between bowls and drizzle the dressing over the top.

Included in this Recipe

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Urfa Chilli Paste

Urfa Chilli Paste

Sweet and smoky Turkish spice paste with red peppers.