Ingredients with Measurements:
- 1 large cauliflower, cut into florets
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cauliflower florets, cumin, coriander, paprika, turmeric, and cayenne pepper. Stir to coat the cauliflower with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the cauliflower is tender.
4. In a blender or food processor, combine the tahini, lemon juice, parsley, and 1/2 cup of the cooking liquid from the pot. Blend until smooth.
5. Once the cauliflower is tender, remove the pot from the heat and let cool for a few minutes. Using an immersion blender or transferring the mixture to a blender, blend until smooth.
6. Stir in the tahini sauce and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the cauliflower and low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 16g
Carbohydrates: 15g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Almond butter or peanut butter can be used instead of tahini.
- Lime juice can be used instead of lemon juice.
- Cilantro can be used instead of parsley.
Variations:
- Add chickpeas or lentils for extra protein.
- Top with roasted almonds or pine nuts for crunch.
- Add diced tomatoes for a pop of color and flavor.
Tips and tricks:
- Make sure to blend the tahini sauce separately before adding it to the cauliflower mixture.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with warm pita bread or rice for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in bowls with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
Chopped parsley, roasted almonds, or pine nuts.
Pairings:
Serve with warm pita bread or rice.
Suggested side dishes:
Hummus, tabbouleh, or a simple green salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the cauliflower until it is tender and fully cooked.
Food history:
Marak is a traditional Israeli soup that is typically made with vegetables and spices.
Flavor profiles:
This soup is savory and slightly spicy, with a creamy tahini sauce that adds richness and depth of flavor.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Middle Eastern