From the kitchen
Roasted Cauliflower & Camel Milk Bisque
Deep roasting brings a nutty sweetness out of cauliflower that camel milk carries beautifully without masking it.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 1 large head Cauliflower, cut into florets
- 1 Sweet Onion, quartered
- 3 cloves Garlic, unpeeled
- 3 tbsp Olive Oil
- 3 cups Vegetable Broth
- 1/4 tsp Ground Nutmeg
- Salt and White Pepper to taste
Method
- Preheat oven to 425°F (220°C). Toss cauliflower, onion, and unpeeled garlic with olive oil, salt, and pepper. Roast for 30 minutes until deeply golden.
- Squeeze the roasted garlic cloves from their skins and transfer everything to a pot with the vegetable broth.
- Bring to a simmer for 10 minutes to let the flavors meld.
- Purée until completely smooth using a blender or immersion blender.
- Off the heat, stir in the camel milk and nutmeg. Warm gently over low heat if needed, without boiling.
Kitchen note
Roasting the garlic whole in its skin mellows its sharpness considerably, which lets the camel milk's own delicate character come through rather than getting overpowered.
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