Jazzing Up Cauliflower
Cauliflower has a reputation for not being very exiting--unless cheese sauce is added, of course. There were times in my childhood when it was featured in an all-white supper from my Mom (creamed cod on mashed potatoes and a side of cauliflower--tasted good but looked boring.) I began to crave more excitement in my life and cauliflower didn’t fit into that category. Then, I found some recipes that really perked it up.
Anyone out there have some favorite cauliflower recipes? I’ll get us started.
Cauliflower Soup
Coarse salt and coarse black pepper
1/2 tablespoon extra-virgin olive oil
1 1/2 tablespoons butter
1 small head cauliflower cut into small bunches of florets
1 1/2 ribs celery and leafy tops from the heart of stalk, finely chopped
1/2 medium onion, chopped
1 tablespoon chopped fresh thyme leaves or 1 tsp. dried
1 tablespoon all-purpose flour
2 cups chicken broth
1/2 cup half-and-half or milk
Hot sauce, optional
Chopped fresh parsley leaves or chives, for garnish
1/4 cup grated Parmesan, for passing at the table
In a large pot, heat up the olive oil and 1 tablespoon of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1/2 tbsp. of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Simmer for 15 minutes. Puree soup. Add a dash of hot sauce, if desired.
3 servings
Anyone out there have some favorite cauliflower recipes? I’ll get us started.
Cauliflower Soup
Coarse salt and coarse black pepper
1/2 tablespoon extra-virgin olive oil
1 1/2 tablespoons butter
1 small head cauliflower cut into small bunches of florets
1 1/2 ribs celery and leafy tops from the heart of stalk, finely chopped
1/2 medium onion, chopped
1 tablespoon chopped fresh thyme leaves or 1 tsp. dried
1 tablespoon all-purpose flour
2 cups chicken broth
1/2 cup half-and-half or milk
Hot sauce, optional
Chopped fresh parsley leaves or chives, for garnish
1/4 cup grated Parmesan, for passing at the table
In a large pot, heat up the olive oil and 1 tablespoon of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1/2 tbsp. of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Simmer for 15 minutes. Puree soup. Add a dash of hot sauce, if desired.
3 servings
