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 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 the recipe.


  • 1 cup of 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


  1. Preheat oven to 250°C
  2. Combine water, red wine, oil, salt and yeast in a bowl. Leave for 10 minutes
  3. Gradually add flour to the yeast mixture until it forms a soft dough
  4. Oil a bowl and add the dough. Cover with cling wrap and allow to rest for an hour until double in size
  5. Grease a baking tray
  6. Turn dough onto a floured surface and divide in half. Then make round balls of 30g each
  7. Roll these balls into long dough-like sausages or sticks
  8. Cover and allow to double in size
  9. Brush breadsticks with melted butter and sprinkle with remaining Oryx Wine Salt. Bake for 6-10 minutes or until golden brown, serve with soup.

Reduce some red wine and add a drizzle to the soup, for flavour when garnishing.