Kalonji or Nigella seed is my favorite tempering spice. These black sesame shaped seeds, not to be confused with black sesame, are powerhouses of aroma. This one the most widely used spice in every Bengali household. We call it kalo-jire or কালো জিরা .
The versatile kalonji/nigella seed, combines very well with cruciferous vegetables, like cauliflower/gobhi, cabbage/patta gobhi etc. Cruciferous vegetables tend to cause some bloating, using nigella seeds/kalonji will cut out this problem for you.
Cauliflower is not a very popular vegetable among kids. I have rarely seen any child eat cauliflower, like they do cakes! However, with this soup you can change the way your children eat or rather drinks their cauliflower. So they can have the nutrition they need and not see it too. So, here you go…
- 1Cup Cauliflower/Gobhi – cut in small florets
- 2Cloves Garlic/Lehsun – roughly chopped
- 1Tsp Whole Black peppercorns/Kaali Mirch
- 2Tsp Nigella seeds/Kalonji
- 1Tsp Parsley/Ajmoda leaves – dried
- 2 Cinnamon/Dalchini sticks
- 1Cup 2% Milk
- Canola Oil Spray
- Salt to taste
- Preheat the oven to 475F.
- Line a roasting pan with foil and lightly spray with cooking spray.
- Add the cauliflower, garlic, whole peppercorns, kalonji and dry parsley leaves to the pan.
- Sprinkle some salt and lightly spray the cooking spray. Toss well to combine.
- Lay the roasting pan in a preheat oven for 20-25 minutes or until cauliflowers are roasted.
- Meanwhile, dry roast the cinnamon and fine grind it to a powder.
- Once the cauliflowers have roasted and become golden, transfer all the contents to a blender.
- Add the milk and cinnamon powder to it. Once its cool enough to touch, make a smooth paste.
- Heat the puree in a microwave safe bowl and adjust the seasoning. The creamy cream-free soup is ready to serve.