This recipe entered our selection thanks to our photographer Adrianna, who found a version online, printed it out and brought it to the photo shoot insisting that we should try to make it. The original version includes 100ml fresh cream which we omitted. The reason? We think that this lighter version makes a great entrée for a light dinner, especially if paired with a rich salad or some roast beef.
1 small cauliflower ( less than 1 kg)
750 ml/3,2 cup vegetable stock or water
2 pinches dried oregano (we used our Oregano from Cephalonia)
1 small lemon, grated zest and 2,5 tbsp juice
1 pinch sugar
extra-virgin olive oil
Trim the cauliflower divide into florets and cut the stem into pieces.
Place the little piece in a non-sticky pan and sauté gently in olive oil for 3-4 minutes.
Add the oregano, the grated lemon zest, the sugar and the stock. Let simmer for 10-15 minutes.
When the cauliflower is soft enough,
move everything in a bowl and
use an immersion blender to puree the soup till its smooth and homogeneous.
Add the lemon juice and stir well.
Top with oregano and fleur the sel flakes.