Cauliflower Leek And Ginger Soup Recipes

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

Steps:

• In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass and half the ginger and cook until fragrant, about 2 minutes. Stir in the cauliflower, potato and garlic, then add the stock. Bring to a boil over high, then reduce the heat to medium-low and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.
• Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.
• Remove and discard the lemongrass stalk from the soup. Using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. Add additional water, if needed, to thin the soup. Season to taste with salt.
• Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
• Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
• Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.
• Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.
• Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.
• Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.
• Serve topped with Cheddar cheese and bacon bits.