2 good cauliflower recipes
This is a very easy, flavorful soup that is also low in fat.
Curried Cauliflower Soup
1 medium cauliflower
1-2 tablespoons olive oil
8 cups of chicken or vegetable broth
1 teaspoon curry powder
2 pinches cayenne pepper
1 1/2 teaspoons salt or to taste
1/4 teaspoon black pepper
1/4 cup tiny pasta (Acini de Pepe, stars, orzo, whatever you have available)
Break cauliflower into florets. Put in a large pot with the broth. Add the olive oil and curry powder, cayenne pepper, salt and black pepper. Bring to a boil over high heat, reduce heat and simmer until the cauliflower is fork tender, about 10 minutes. Using a potato masher, break up the cauliflower into small pieces (don't completely mash it). Bring the soup back to a boil and add the pasta. Cook until the pasta is done, about 6-8 minutes.
Adapted from a Penzey's catalogue recipe
This is another easy dish that is surprisingly tasty.
Mashed Potatoes, Cauliflower and Carrots
1 1/4# Yukon gold potatoes (or whatever you have), preferably unpeeled
1 pound(s) cauliflower, florets
3/4 pounds carrots, cut into chunks
4 medium garlic cloves, peeled
1 1/2 tsp salt, divided
1/2 cup milk
1/4 cup sour cream
1-2 tablespoons butter or Brummel & Brown margarine
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup scallions, sliced
Place potatoes, cauliflower, carrots, garlic and 1 teaspoon of salt in a large saucepan. Add enough water to cover ingredients; bring to a boil. Boil until vegetables are tender, about 15 minutes. Drain; return to saucepan.
Stir in milk, sour cream, butter, and remaining 1/2 teaspoon of salt and pepper. Process mixture in the pan using an immersion blender until it has reached the texture you want; stir in scallions. You could also use a potato masher. Just a little more work.
Adapted from a Weight Watchers recipe
Curried Cauliflower Soup
1 medium cauliflower
1-2 tablespoons olive oil
8 cups of chicken or vegetable broth
1 teaspoon curry powder
2 pinches cayenne pepper
1 1/2 teaspoons salt or to taste
1/4 teaspoon black pepper
1/4 cup tiny pasta (Acini de Pepe, stars, orzo, whatever you have available)
Break cauliflower into florets. Put in a large pot with the broth. Add the olive oil and curry powder, cayenne pepper, salt and black pepper. Bring to a boil over high heat, reduce heat and simmer until the cauliflower is fork tender, about 10 minutes. Using a potato masher, break up the cauliflower into small pieces (don't completely mash it). Bring the soup back to a boil and add the pasta. Cook until the pasta is done, about 6-8 minutes.
Adapted from a Penzey's catalogue recipe
This is another easy dish that is surprisingly tasty.
Mashed Potatoes, Cauliflower and Carrots
1 1/4# Yukon gold potatoes (or whatever you have), preferably unpeeled
1 pound(s) cauliflower, florets
3/4 pounds carrots, cut into chunks
4 medium garlic cloves, peeled
1 1/2 tsp salt, divided
1/2 cup milk
1/4 cup sour cream
1-2 tablespoons butter or Brummel & Brown margarine
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup scallions, sliced
Place potatoes, cauliflower, carrots, garlic and 1 teaspoon of salt in a large saucepan. Add enough water to cover ingredients; bring to a boil. Boil until vegetables are tender, about 15 minutes. Drain; return to saucepan.
Stir in milk, sour cream, butter, and remaining 1/2 teaspoon of salt and pepper. Process mixture in the pan using an immersion blender until it has reached the texture you want; stir in scallions. You could also use a potato masher. Just a little more work.
Adapted from a Weight Watchers recipe
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