Ingredients (serves 4)
1 head of cauliflower
3 ears of corn
1 bay leaf
1 Tbsp curry powder
1 red bell pepper
1 Tbsp honey
2 tsp parsley
Ground white pepper
Pre-heat your oven to 400 degrees, then wrap each ear of corn in aluminum foil. Roast in the oven for 25 minutes. Cut the cauliflower into medium-size pieces, toss with olive oil, salt, and curry powder, then roast in the oven for 20 minutes.
Now, while your vegetables cook, fine dice the red pepper, mango, and parsley for the relish. Once the vegetables are finished in the oven, you will cut the roasted corn kernels from the cob and reserve the cob for the base of the soup.
In a large soup pot add onion, bay leaf, and corn cobs, fill with water, and reduce on medium heat for an hour. Once you have a nice stock, remove the bay leaf and corn cobs and add the roasted cauliflower and corn kernels. Make sure to save a few kernels for your relish.
Cook for another 15 minutes to soften the cauliflower, season to your liking, then blend with a little bit of honey.
To assemble the relish, simply combine the finely-diced mango, red pepper, and parsley with the roasted corn kernels, orange zest, and some salt and pepper.