madras curry, pomegranate chutney, cilantro
In a saucepan over medium heat, sauté leek and celery in olive oil until soft. Add white wine and cauliflower, bring to a boil. Add vegetable stock and cream then bring to a simmer, reduce heat to medium-low. Cook until cauliflower is very tender, about 25 minutes. Allow to cool briefly, then purée in blender. Season with salt and pepper, reheat over medium heat and serve with recipes provided below.
Bring all ingredients to a simmer and reduce to glaze the pomegranate seeds.
Stir together and warm over low heat to 120 degrees. Turn off heat and cover on back of stove overnight. Pour into an airtight container and leave in panty for one week. Decant oil off the spices. Reserve oil and discard spice.
Warm soup and pour into warmed soup bowls. Spoon the chutney and curry oil over the cauliflower soup. Sprinkle with sliced cilantro.