The garbanzo beans add protein, plus a sort of buttery richness. Also, after roasting the cauliflower (to develop flavor), “steeping” it in some hot water creates a creamier texture and flavors the broth. Chicken stock and other seasonings aren’t necessary, although one might play with the ingredients according to what’s on hand.
The sum can be greater than the parts: the buttery creaminess of the garbanzo beans complements the cauliflower, and the toasted, ground coriander seeds season it perfectly. Roasting the cauliflower first also enhances its flavor. Make this big batch and freeze some for later. Serves 6 or so, depending on size of cauliflower.
- 1 c. dry garbanzo beans (3 c. or so, cooked)
- 1 head cauliflower
- 1/3 c. virgin olive oil
- 1 1/2 tsp. salt
- 1 TBS. toasted coriander seed
- Pine nuts and green onions (or chives) for garnish
Cook until tender: > 1 c. garbanzo beans (or use 1-2 cans cooked beans, drained)
Set aside the cooked beans when done. Meanwhile, halve the cauliflower head, wrapping loosely in heavy-duty foil. Bake at 375 degrees for 1 hour, using: > 1 head cauliflower
Set roasted cauliflower in a large pressure cooker (or pot). Add boiling water just to cover; bring up to pressure, cooking again for 10 minutes or so. The cauliflower will soften in texture this way and make for a smoother soup.
Meanwhile, toast the coriander seeds for 2-3 minutes in a toaster oven or under broiler (or in a dry, hot pan, stirring constantly): > 1 TBS. coriander seed
Process the coriander seed in a small electric coffee grinder (or a blender, or with a mortar and pestle). Set aside.
Next, strain off and reserve the cooking broth. The core and outer leaves of the cauliflower will pull away easily; discard these. Process the cauliflower tops with the cooked garbanzos. To the processed beans and cauliflower, add: > 1/3 c. virgin olive oil > 1 1/2 tsp. salt > 1 TBS. toasted coriander seed
Add cooking broth back in and reheat, serving with chives or parsley as a garnish. You can also top with extra cauliflower, grilled until tender, and perhaps a sprinkling of pine nuts (toasted or raw).