urry paste until fragrant. Add cauliflower and potato; cook, stirring, until coated
Heat oil in a large saucepan on medium. Add cauliflower and potato. Cook, stirring, for 2 mins.
Stir in stock and 2 cups water. Bring to boil. Simmer, covered, for 15-20 mins or until tender.
Puree with a hand blender or food processor. Stir in milk and season to taste. Heat gently. Stir in spinach. Serve with toasted cheese baguette.
Potato and Cauliflower Layer -- In a large pot
ins, stirring often. Add the cauliflower, potato, stock, milk and seasoning.
inutes, stirring often. Add the cauliflower, potato and RawSpiceBar's Gravlax Spices
ith parchment paper.
Cut cauliflower in small florets and place
Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.
Heat oil in a large saucepan over medium heat. Cook onion until soft. Add 4 cups water, stock, potatoes, cauliflower and tomato paste. Bring to a boil then reduce heat and simmer for 20 mins, or until vegetables are tender.
Remove from heat and add beans, eggs and cheese. Cover and let stand for 5 mins. Season to taste. Serve soup sprinkled with mint.
Heat the oil in a large saucepan on medium-high heat. Saute the onion for 2-3 mins, until tender.
Add cauliflower, potatoes and zucchini. Cook for 2 mins, stirring. Add stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins or until vegetables are tender. Stir in spinach leaves.
Using an immersion blender or a blender, process soup until smooth. Stir in cream. Reheat gently and season to taste. Serve soup topped with additional cream, prosciutto and crusty bread.
CAULIFLOWER SKORDALIA - To make cauliflower skordalia, combine cauliflower, potato, garlic and milk in a
Combine broth, cauliflower, leeks (or onion) and potato in 3-quart saucepan.
Bring to a boil, cover and simmer 15 to 20 minutes or until vegetables are tender.
Place vegetables, 2 cups at a time, in bowl of food processor or blender; puree.
Return to saucepan.
Add half and half, 1/4 teaspoon nutmeg, salt and pepper.
Heat through; do not boil.
Dot with butter and sprinkle of nutmeg.
Yields 6 servings.
routons are baking, place the cauliflower, potato and onion in a large
about 5 minutes.
Add cauliflower, potato and 2 tablespoons butter; stir
Heat butter in large saucepan.
Add onion, cook till soft.
Add cauliflower, potato, stock, milk and seasoning.
Bring to the boil, reduce heat, simmer 30 mins or till cauli is cooked and potato soft.
Whizz in food processor till thick and cream.
Add more milk to thin if you like.
Stir through cheese pieces.
Serve.
ntil golden.
Add the cauliflower and potato and cook, stirring, for
Saute onion, dill and thyme in oil.
Add cauliflower, potato and stock.
Cover and cook until tender, about 30 minutes.
Remove from heat and blend in blender.
(I use 2 cups measuring cup as a scoop and blend 2 cups at a time, pouring mixture right back into the pot.)
Repeat until all large pieces are blended.
In a large saucepan, saute onion in butter.
Add flour and cook slowly for 2-3 minutes, stirring constantly.
Add the chicken stock and bring to a boil.
Add the cauliflower, potato, nutmeg, paprika, salt and pepper.
Reduce heat to a simmer, cover and cook until vegetables are tender.
Remove from heat and blend until smooth.
Add the cream. Heat through and serve.
Heat butter and oil in soup pot over medium low heat.
Add leeks.
Cook, covered, for 10 minutes or until very soft.
Add garlic and cook 5 minutes longer.
Add diced pepper, broccoli, cauliflower, potato, chicken broth and all seasonings.
Bring to a boil.
(Mixture will be thick.) Turn heat down to simmer and cook, covered, 35 minutes or until veggies are very tender.
Add evaporated skim milk and heat through.
Makes 6 servings.
alad spinner.
Combine leek, cauliflower, potato and stock in a large
In a large bowl, toss cauliflower & potatoes with the 2 Tablespoons