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Cooking
Cream of Cauliflower Soup with Coriander and Black Cumin
· 4 servings
Break the cauliflower into florets
Break the cauliflower into pieces. Keep the young inner leaves too, as you can use them as well. Cut the thick stalk into chunks.
Boil and blend
Cook in salted water until tender. Blend the cooked cauliflower until smooth with a stick blender. Add the cream and a few drops of truffle oil, then blend again.
Serving
Cut toast bread into small cubes and bake on a tray in the oven until nicely crisp. Chop the fresh coriander. Serve the soup with the croutons, coriander and a sprinkle of black cumin seeds.