Cauliflower Cashew Soup with Jojo's Sriracha and Chili Oil

ingredients:

8 SERVINGS

  • ½ cup olive oil, divided in half
  • 1 medium onion, chopped
  • 2 garlic cloves, sliced
  • 2 bay leaves
  • Kosher salt
  • ½ cup dry white wine
  • 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
  • ½ - 1 teaspoon Jojo’s OG
  • ¾ cup plus 2 Tbsp. cashews
  • 6 cups (or more) vegetable stock or water
  • Freshly ground black pepper
  • 1 teaspoon chili flakes (Aleppo chili flakes are my favorite)
  • 2 teaspoons fresh lemon juice

directions:

Heat half of the oil in a large heavy pot over medium. Add onions, garlic, and bay leaves; season with salt. Cook, stirring occasionally, until onions are translucent, 6–8 minutes.

Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set ¾ cup cauliflower aside; add the rest to pot along with ¾ cup cashews; season with salt.

Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20–25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).

Add stock or water and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20–25 minutes. Discard bay leaves. Remove from heat and let cool slightly.

Meanwhile, finely chop reserved ¾ cup cauliflower and remaining 2 Tbsp. cashews. Heat remaining ¼ cup oil in a small skillet over medium. Add Aleppo flakes and stir. Saute until pepper flakes start to color oil, 1-3 mins. Add cauliflower and cashews; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown, 5–8 minutes. Remove from heat and stir in lemon juice and Jojo’s.  Let cool slightly.

Purée soup with an immersion or standup blender until very smooth. Reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.

Serve soup topped with toasted cauliflower-cashew mixture, and chopped italian parsley and more Jojo’s if desired!