Cauliflower soup.
Cut cauliflower into small flowerettes. Melt
until softened.
Add the cauliflower and coriander and season with
aucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.
ariations: 1. When making the cauliflower soup, I usually add about 1
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Soup:
Steam the cut cauliflower until tender. Drain and add
ick stem base of the cauliflower and trim the florets from
o 425\u00b0.
Coat cauliflower and garlic in olive oil
hile it fries, cut the cauliflower into florettes and rinse. I
aste.
Add the nutmeg, cauliflower and stock. Cover and bring
tablespoons oil in a soup pot and toast the millet
Saute leeks in butter until wilted (3 minutes); add carrots and cauliflower.
Stir to coat with butter.
Add broth and seasonings.
Cook 20 to 30 minutes, until vegetables are soft. Puree in small batches, then return to heat.
Add Cheddar cheese; let melt.
Serve with garnish of chives and parsley.
This soup is great and healthy too!
In a medium saucepan, cook cauliflower in boiling water for 5
igh heat. Cook onion and cauliflower until softened and translucent. Add
aper.
To make the soup, heat butter and oil in
large saucepan. Add the cauliflower and cook for 12-15
about 10 minutes.
Add cauliflower pieces; stir to coat.
Using a foil casserole pan, put cooked vegetables in the bottom.
Cover with mixture of eggs, soup, milk and cheeses.
Top with crushed Ritz crackers; dab approximately 3 tablespoons margarine on top of crackers.
Bake at 400\u00b0 for 1 hour until browned and bubbly.
nd garlic until soft. Add cauliflower and saute briefly. Add 4