What’s On My Table – With Alexandra Dudley

What’s On My Table – With Alexandra Dudley

Alexandra Dudley is a food columnist, cookbook author and host of the Come For Supper podcast. In her monthly column, she takes us inside her east London kitchen to show us what she’s cooking and the tools she’s loving. This month, it’s a warming cauliflower soup – plus three of her favourite homeware finds…
By Alexandra Dudley

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I’ve been eating a lot of soup lately. We hear so much about practising the art of self-love and I think making soup might be my favourite form of that. Flavourful and gently spiced, this one has a wonderful creaminess makes it the perfect match for crunchy croutons or a slice of hot buttered toast. Roasting the cauliflower brings out a rich nuttiness that’s delicious on a chilly afternoon. I often double the recipe and freeze half of it in portion-sized batches.

Don’t waste the cauliflower leaves. Toss them on a baking tray, in olive oil, sea salt and ½ tsp of ground cumin. Roast in the oven with the cauliflower for 15 minutes until cooked and crispy in places. Enjoy as a tasty side or thrown into salads. 

When it comes to drinks, I love these sparkling waters from Dash and always have a couple in my fridge. They are made using wonky fruit and veg that would have otherwise gone to waste and are wonderfully refreshing. The lemon would work best with this dish, but I’m a big fan of the mango flavour, too.

Curried Cauliflower Soup

Total Time
45 Minutes
1 large cauliflower
6 tbsp of olive oil
1 tsp of ground turmeric
1 tsp of curry powder
1 tsp of ground cumin
1 tsp of good-quality sea salt, I use Maldon
5 garlic cloves, skin on
500ml of chicken or vegetable stock (or dissolve a stock cube in hot water)
For the croutons:
1-2 handfuls of torn bread
Olive oil
Sea salt
Step 1

Preheat the oven to 200°C degrees. Chop the cauliflower into roughly even-sized florets.

Step 2

In a large bowl combine the olive oil, ground spices and sea salt. Add the chopped cauliflower and toss with your hands until it is well coated.

Step 3

Transfer to a large roasting tray and add the five garlic cloves (still in their skins) to the tray. Roast for 35-40 minutes until the cauliflower is cooked and golden, and the garlic is soft.

Step 4

Transfer the cauliflower to a high-speed blender, peel in the garlic cloves and add the stock. Pulse until smooth and creamy. Alternatively, you could use a stick blender.

Step 5

If you are making croutons, place the torn bread in a mixing bowl. Add a generous glug of olive oil and season generously. Toss to coat and pour onto a baking tray. Bake in the oven with the cauliflower for 15 minutes until the croutons are golden. Transfer them to a paper towel lined plate to drain any excess oil.

Step 6

Heat the soup through and serve with crunchy croutons or hot buttered toast.

The Three Things Alexandra’s Loving This Month…

Golden Turmeric Powder, £3.30 | Wunder Workshop

Turmeric gives this soup its sunny golden colour. I always use organic turmeric. This one by Wunder Workshop is my favourite. 

Visit WunderWorkshop.com

Hand-Thrown Ceramic Bowls, Price On Request | Jude Colley

I love the weight of these bowls. They have a wonderful sturdiness to them and are perfect for a midweek lunch. Hand-thrown, each one is entirely unique. 

Visit Instagram.com

Set of Four Machame Napkins, £70 | OKA

I love these natural napkins. Made from 100% linen, they have a wonderfully rustic feel and they’re machine washable too – a must for me. 

Visit Oka.com

For more from Alexandra, follow her @AlexandraDudley or visit AlexandraDudley.com

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