At a glance
You're making a silky smooth cauliflower soup with a warm, exotic twist from coriander and black cumin. The whole process takes just 37 minutes—the key is cooking the cauliflower until tender and then blending it until completely smooth before finishing with crispy croutons and fresh toppings.
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Prepare the cauliflower
Break the cauliflower into florets. Save the young leaves from the inside too, as you can use those as well. Cut the thick stem into pieces. Cook the cauliflower in salted water until tender.
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Blend it smooth
Blend the cooked cauliflower with a stick blender until completely smooth. Add the cream and a few drops of truffle oil, then blend again.
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Finish with toppings
Cut toast bread into small cubes and bake on a tray in the oven until crisp, then chop some fresh coriander.
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