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ISO: Cauliflower is at its peak now, and I bought a huge head - ISO recipes?
- Thread starter dawnnys
- Start date
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janet-in-nc
Well-known member
I like to make cauliflower/cheddar soup and freeze it in small portions for lunch.
This is a great recipe: Curried Cauliflower Soup with Coriander Chutney
CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY
(Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney).
INGREDIENTS:
Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper
Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper
DIRECTIONS:
1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*
*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.
Makes 3 - 4 servings.
From LCBO Food and Drink - Autumn 2008
(Edited from:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY
(Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney).
INGREDIENTS:
Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper
Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper
DIRECTIONS:
1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*
*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.
Makes 3 - 4 servings.
From LCBO Food and Drink - Autumn 2008
(Edited from:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
I like to roast it like Meryl, too, but then make a simple 'cheezz' sauce....
Put about 1/2 cup Velveeta (yup, we're going for comfort here), couple tbl. milk or cream, and about 1/2 tsp. Chinese hot mustard. Nuke about 45 seconds, stir, and do it again until it's nice and hot and melty. Then pour it all over those beautiful roasted florets.
Put about 1/2 cup Velveeta (yup, we're going for comfort here), couple tbl. milk or cream, and about 1/2 tsp. Chinese hot mustard. Nuke about 45 seconds, stir, and do it again until it's nice and hot and melty. Then pour it all over those beautiful roasted florets.
mmmm... yes! This is a great one - easy on the spices unless you like it HOT
CURRIED CAULIFLOWER & POTATOES (ALOO GOBI)
http://www.recipesource.com/ethnic/asia/indian/01/rec0155.html
Serving Size : 5
2 Hot green chilies, minced
1 1/2″ piece of ginger root
1 tsp. Cumin seeds
1 tsp. Black mustard seeds
4 tbl. Ghee
3 med. Potatoes, diced
1 med. Cauliflower in florets
2 med. Tomatoes, diced
1/2 tsp. Turmeric
2 tsp. Coriander
1/2 tsp. Garam masala
1 tsp. Brown sugar
1 tsp. Salt
3 tbl. Coarsely chopped coriander
Combine chilies, ginger, cumin seeds & mustrad seeds
in a small bowl. Heat ghee in a large pot. When hot,
add the spices. When the mustard seeds start to pop,
drop in the potatoes & cauliflower. Fry for 4 minutes
or so.
Add the tomatoes, turmeric, coriander, garam masala,
sugar, salt & half the minced coriander. Mix well,
cover & gently heat for 15 minutes. If the vegetables
start to stick, add a few drops of water. Top with
remaining coriander & serve.
Yamuna Devi, “The Art of Indian Vegetarian Cooking”
CURRIED CAULIFLOWER & POTATOES (ALOO GOBI)
http://www.recipesource.com/ethnic/asia/indian/01/rec0155.html
Serving Size : 5
2 Hot green chilies, minced
1 1/2″ piece of ginger root
1 tsp. Cumin seeds
1 tsp. Black mustard seeds
4 tbl. Ghee
3 med. Potatoes, diced
1 med. Cauliflower in florets
2 med. Tomatoes, diced
1/2 tsp. Turmeric
2 tsp. Coriander
1/2 tsp. Garam masala
1 tsp. Brown sugar
1 tsp. Salt
3 tbl. Coarsely chopped coriander
Combine chilies, ginger, cumin seeds & mustrad seeds
in a small bowl. Heat ghee in a large pot. When hot,
add the spices. When the mustard seeds start to pop,
drop in the potatoes & cauliflower. Fry for 4 minutes
or so.
Add the tomatoes, turmeric, coriander, garam masala,
sugar, salt & half the minced coriander. Mix well,
cover & gently heat for 15 minutes. If the vegetables
start to stick, add a few drops of water. Top with
remaining coriander & serve.
Yamuna Devi, “The Art of Indian Vegetarian Cooking”
shaun-in-to
Well-known member
And then make Roasted Cauliflower Pasta. Cook minced garlic in some olive oil, then add
a few chopped anchovies and cook a bit. Add capers and hot pepper flakes. Stir in your cauliflower, baby spinach so it wilts, salt and pepper. Toss with pasta.
a few chopped anchovies and cook a bit. Add capers and hot pepper flakes. Stir in your cauliflower, baby spinach so it wilts, salt and pepper. Toss with pasta.
REC: Cauliflower "Mac" and Cheese
Cauliflower "Mac" and Cheese Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
Kosher salt -- as needed
1/2 teaspoon kosher salt
1 large head cauliflower -- cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese -- cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1-1/2 cups of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 327 Calories; 31g Fat (82.9% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 104mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
Cauliflower "Mac" and Cheese Casserole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
Kosher salt -- as needed
1/2 teaspoon kosher salt
1 large head cauliflower -- cut into small florets
Vegetable oil spray
1 cup heavy cream
2 ounces cream cheese -- cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1-1/2 cups of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 327 Calories; 31g Fat (82.9% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 104mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.