Roasted Cauliflower Soup With Oryx Salt Artisan Bread


Here’s a gorgeously light yet flavourful weekend lunch or dinner; when you’re craving something wholesome and nourishing, yet easy on the palate.  Ruvarashe Matsika is one of Jackie Cameron’s students at the Jackie Cameron School of Food & Wine and she’s created this delightful dish using ORYX WINE SALT as a special seasoning.

Ruvarashe’s Roasted Cauliflower Soup With Red Wine Drizzle and Oryx Salt Artisan Bread Stick

Cauliflower Roasted:

  • 1 Head cauliflower
  • 2tsp olive oil
  • 1tsp mild curry powder
  • ½ tsp ORYX wine salt
  • ¼ black pepper

Cauliflower Soup:

  • 2 tbsp unsalted butter
  • 1tbsp olive oil
  • 1 large white onion
  • 1 leek
  • 4 cloves garlic
  • 2tbsp Champagne Valley Stoneground Cake flour
  • 2 cups chicken stock
  • 1tsp fresh basil
  • 1tsp oregano,
  •  ORYX wine salt
  • 1/4 tsp black pepper,
  • ½ tsp cayenne pepper


  1. Preheat oven to 250°C
  2. Put cauliflower on a greased tray. Drizzle with oil and sprinkle with curry powder and seasonings. Roast for 6-10 minutes or until cooked.
  3. Melt butter and oil in a saucepan. Add onions and leeks cook until tender.
  4. Increase to a medium heat and add garlic. Cook for 30 seconds then sprinkle with flour and cook for a further 2 minutes.
  5. Reduce heat add your stock and season with fresh basil, oregano, ORYX WINE SALT, ORYX BLACK PEPPER and cayenne pepper. Reserve 1/4 cup cauliflower for garnish and add the rest to the soup.
  6. Bring the soup to the boil then reduce heat and let it simmer for 5 minutes or until thickened.
  7. Puree soup in a food processor until it reaches a smooth consistency.
  8. Garnish with the left-over cauliflower and serve with breadsticks – see below for recipe.


  • 1 cup warm water
  • ½ cup lukewarm shiraz red wine, or any good quality wine
  • 2tbsp oil
  • 1 ½ tsp ORYX wine salt
  • 1 tsp yeast, instant
  • 4cups champagne valley flour
  • 2tbsp oil , for bowl
  • 4tbsp melted butter
  • 2tsp ORYX wine salt
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