Air Fryer Roasted Cauliflower Soup with Dukkah

Ingredients

SOUP

• 1 large head of cauliflower, cut into florets
• 3 tablespoons olive oil, divided, plus more for drizzling
• 1 teaspoon Kosher salt, plus more to finish
• 1/2 teaspoon black pepper
• 1 small head of garlic, unpeeled
• 2 large leeks, white and light green parts only, cleaned and roughly chopped,
• 4 cups chicken broth (or any broth of your choice - if you prefer a thinner soup, use 5 cups of broth)
• Juice of 1/2 lemon

DUKKAH

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 2 tablespoons sesame seeds (can use white, black or a mix)
• 1/2 cup blanched hazelnuts or almonds
• 1/4 cup pine nuts, toasted
• 1/2 cup shelled pistachios
• 1/4 teaspoon cayenne pepper (optional)
• 1/8 teaspoon salt
  
  

Directions

SOUP

1. In a large mixing bowl, toss the cauliflower florets with 1 tablespoon olive oil, salt and pepper. Transfer florets to air fryer basket (the florets do not need to be in an even layer).
2. Leaving the peel on, cut about 1/4 off the top part of the garlic bulb to expose the cloves on the inside, then place on a piece of foil, cut side up. Drizzle exposed cloves with 1/2 tablespoon of olive oil. Wrap the garlic in the foil and place in the air fryer (right on top of the cauliflower is fine).
3. Set air fryer temperature to 375ºF.
4. Shaking the basket halfway through, cook for 15-18 minutes or until the cauliflower is tender and browned in spots and the garlic is soft and fragrant.
5. Meanwhile, heat remaining 1 1/2 tablespoons olive oil in a large pot over medium heat. Add the chopped leeks and cook, stirring often, until softened, but not browned, about 5-6 minutes.
6. Reserve a few of the roasted cauliflower florets for garnish, then add the rest to the pot. Squeeze 2-3 of the roasted garlic cloves from their skins into the pot. Pour in the broth, cover and simmer until cauliflower is very tender, about 5-6 minutes.
7. Off the heat, use the Hamilton Beach Immersion Blender to purée the soup until smooth and creamy. If the soup seems too thick, add a little more broth or water to taste.
8. Drizzle with lemon juice, taste and adjust salt as needed.
9. Finally, divide the soup amongst bowls, drizzle with olive oil and a generous sprinkle of Dukkah

DUKKAH

1. Place all the Dukkah ingredients in a dry frying pan over low heat and cook, shaking the pan occasionally, for 3-5 minutes or until fragrant.
2. Add all of the nuts and seeds to a mini food chopper and pulse a few times until roughly chopped.

Cook’s Tips

Save remaining roasted garlic cloves for other uses such as in pasta dishes, appetizers, dips, or on sandwiches and toast. You can store in the fridge for up to 10 days or in the freezer for up to 6 months.

Dukkah can be stored in an airtight container at room temperature for up to 1 week.