cooklybookly
favorite
print
rate
PREP 10 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

  • 1 large cauliflower cut into florets
  • 2 onions, quartered
  • 4 cloves garlic, peeled
  • 1 tbsp ground cumin
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • 200 ml almond milk
  • 800 ml vegetable stock
  • 1 lemon, juice only
To garnish
  • 1 small handful of cashew nuts
  • 1 small bunch of coriander leaves
  • 1 tsp toasted cumin seeds

Click here to pre-order my new book

Spiced Cauliflower Soup

Spiced Cauliflower Soup

  1. Pop the cauliflower florets, onion and garlic onto baking trays then drizzle over the oil and scatter with the spices and a good pinch of salt and pepper.
  2. Roast in a pre-heated oven set at 180℃ for 40 minutes.
  3. Turn up the heat to 200℃ then cook for a further 10 minutes.
  4. Heat the stock and almond milk in a pan.
  5. Blitz the roasted vegetables in a processor along with the warm almond milk, stock and lemon juice until silky smooth. You may need to do this in batches.
  6. Garnish with cashews, coriander and toasted cumin seeds.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Spiced Cauliflower Soup

Spiced Cauliflower Soup

PREP 10 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 1 large cauliflower cut into florets
  • 2 onions, quartered
  • 4 cloves garlic, peeled
  • 1 tbsp ground cumin
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • 200 ml almond milk
  • 800 ml vegetable stock
  • 1 lemon, juice only
To garnish
  • 1 small handful of cashew nuts
  • 1 small bunch of coriander leaves
  • 1 tsp toasted cumin seeds
  1. Pop the cauliflower florets, onion and garlic onto baking trays then drizzle over the oil and scatter with the spices and a good pinch of salt and pepper.
  2. Roast in a pre-heated oven set at 180℃ for 40 minutes.
  3. Turn up the heat to 200℃ then cook for a further 10 minutes.
  4. Heat the stock and almond milk in a pan.
  5. Blitz the roasted vegetables in a processor along with the warm almond milk, stock and lemon juice until silky smooth. You may need to do this in batches.
  6. Garnish with cashews, coriander and toasted cumin seeds.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Our social features are coming soon