CAULIFLOWER, FENNEL AND POTATO SOUP
Puree this soup for a bowl of creamy goodness.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the thyme sprigs, bay leaf, cayenne, 1 cup of the potato, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 1/2 cups water and bring to a simmer.
- Reserve two florets (about 2 inches in diameter) of the cauliflower. Add the fennel and the remaining cauliflower and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and stir in the parsley. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Meanwhile, place the remaining 1/4 cup potatoes in a microwave-safe bowl. Cover with plastic wrap and heat in the microwave for 4 minutes. Carefully unwrap and set aside to cool.
- Slice the reserved cauliflower florets thinly, about 1/8 inch thick. (You need about 12 pieces.) Heat 1 tablespoon of the remaining oil in a small skillet over medium-high heat. Add the cauliflower pieces in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip the pieces over and cook until tender and golden brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate to drain.
- Add the remaining 1 tablespoon oil to the same skillet. Add the microwaved potato and season with salt. Cook, stirring, until golden brown all over, 8 to 10 minutes.
- Reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with some pan-fried cauliflower and potato and fresh parsley leaves.
- Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
CAULIFLOWER AND BEAN SOUP (WITH FENNEL SEED & PARSLEY)
Sounds complicated, right? I've figured out that its much easier to make gourmet sounding and tasting foods when you have a well stocked spice rack. This soup is mild and hearty. Found in "The Practical Guide to Using Herbs". This is awesome!
Provided by MechanicalJen
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in pan.
- Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
- Add cauliflower and half of the beans. Pour in the stock.
- Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
- Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
- When serving, garnish with parsley. Goes great with crusty bread!
Nutrition Facts : Calories 359.1, Fat 4.4, SaturatedFat 0.7, Sodium 59.1, Carbohydrate 61.2, Fiber 17, Sugar 5.4, Protein 22.7
FENNEL-ROASTED CAULIFLOWER WITH QUINOA
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
VENETIAN CAULIFLOWER
Give commonplace cauliflower an upgrade and it becomes holiday fare. Take a classic Venetian approach by using a mixture of sweet spices. Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds. Currants, golden raisins and pine nuts add complexity.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 13 grams
BEET-AND-CAULIFLOWER SOUP WITH DILL
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oil in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in cauliflower, beets, and 1 teaspoon salt. Add broth, and bring to a boil. Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, and stir in dill. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.
- Return soup to pot, and bring to a simmer. Season with salt, and garnish with dill sprigs before serving. Soup can be refrigerated 1 day; let cool completely before refrigerating. Gently reheat before serving.
CREAMY CAULIFLOWER AND BUTTER BEAN SOUP
Make and share this Creamy Cauliflower and Butter Bean Soup recipe from Food.com.
Provided by katew
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large pot.
- Add garlic and onion and celery, cook 5 minutes.
- Add stock, cauliflower and butter beans.
- Bring to the boil, cover and simmer 15 minutes.
- Cool slightly then puree, season to taste.
- Reheat and serve with a swirl of cream.
CAULIFLOWER SOUP WITH PARSLEY
This recipe is from Vegan Italiano. "This garlicky cauliflower soup is particularly popular in the island of Sardinia. You can control its heat by adjusting the amount of crushed red pepper flakes, or omitting them entirely."
Provided by Eat Your Vegetables
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
- Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
- Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
- Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
- Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
- Cook over low heat until heated through. Serve.
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- Place 2 tablespoons butter into bowl; microwave until melted. Add cauliflower, fennel and garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss until coated. Spoon onto prepared baking sheet; bake 25-35 minutes or until golden brown and tender.
- Melt remaining 2 tablespoons butter in 4-quart saucepan until sizzling. Add onion; cook 6-8 minutes or until translucent. Add fennel seeds; cook 5 minutes. Add roasted vegetables, chicken stock, 1/4 teaspoon salt, 1/4 teaspoon pepper and ground red pepper.
- Transfer one-third cauliflower mixture carefully into 5-cup blender container. Cover; process until smooth. Place into bowl. Repeat with remaining cauliflower mixture.
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- Chop the cauliflower into florets into bite-size pieces, keeping some stems and discarding any tough parts.
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- Add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low.
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