Category Archives: cauliflower

Cauliflower Soup with Croutons

We had this for dinner a while ago, weeks actually.  When we still had to wear a hat and gloves outside, here in DC.  Yesterday (Monday) it was beautiful outside: 70’s, sunny and gorgeous! But this soup is great during the rain (or thunderstorm), so it’s not just a winter meal. Sometimes so many recipes come out just right, that there is a waiting line for new posts, which is why I’m only posting this now.  Other weeks, it’s trial and error in this kitchen.

Photographing this soup was a little difficult- it’s a little bland in color.  In contrast to a beautiful orange of butternut squash, this is definitely a little dimmer.  But sometimes the quiet, comforting soup is what everyone needs on a chilly, wintery night or a rainy day. 

But it’s a delicious soup (as always), and very easy to make.  To make things simpler (and cheaper), I used frozen cauliflower rather than fresh.  But if the fresh cauliflower sounds more delicious, go for it!  It was just nice to throw everything in and let it cook, puree a little, and sprinkle with croutons.  This is a perfect weeknight soup that takes less than 40 minutes, and half of that time you can spend doing laundry/cleaning up the kitchen/watching TV/etc.  If leeks aren’t your thing, or you don’t have any, a great substitute is an onion- gets the job done.

Cauliflower Soup with Croutons
Adapted from: The Wednesday Chef

1 leek, chopped
4 tbsp olive oil
1 lb frozen cauliflower
2 cups water
2 tsp salt
juice from 1 lemon
1/4 cup half ‘n half
handful of croutons

Heat the olive oil in a pot.  Add the chopped leeks, and saute until they are cooked and wilted, about 5-7 minutes.  Then add the frozen cauliflower, cook for about 3-5 minutes.  Once defrosted, add the water.  It’ll be about 2 cups- or enough to cover the vegetables.  Bring the water to a boil, cover and lower the heat, simmer for about 20 minutes.

Remove from heat, pour the soup into a blender or food processor.  Add half and half.  Then puree until smooth, or whatever consistency you’d like- it can be thicker or thinner.  Add the lemon juice, stir.  Pour into bowls, top with croutons.

Carrot, Cauliflower & Potato Masala

I have begun to love Indian food, the flavors are amazing!  I like how the dishes are satisfying and filling, and no meat is required.  Best of all, the vegetables can be changed, what’s in your fridge- or what you prefer.  This one was with carrots, cauliflower and potatoes.  We usually enjoy our Indian dishes with some naan bread (especially the garlic flavor)!  One day, I’d like to make my own naan…but that’s for another week! 

 Carrot, Cauliflower & Potato Masala
Adapted from: Vegetarian Times Magazine

2 small pieces of ginger, sliced
4 garlic cloves, chopped
1 15 oz can of diced tomatoes
1 tsp cayenne pepper
2 tbsp olive oil
1 onion, chopped
1 yellow bell pepper, diced
3 medium boiling potatoes, cubed
4 carrots, chopped
1 tsp chili powder
3 tbsp curry powder
3/4 lb frozen cauliflower
1/2 cup light coconut milk
1-2 cups of cooked rice
Salt
Pepper

Heat oil in a saucepan over medium heat.  Add onion, garlic and ginger.  Saute for 5 minutes, then add bell pepper, potatoes, carrots and tomatoes (with juice).  Cover and cook for 10 minutes, stirring occasionally.  Meanwhile, in a separate pot, cook rice according to the directions and your liking.  

Next, add cayenne pepper, chili powder and curry powder.  In addition, add frozen cauliflower, 1/2 cup water and coconut milk.  Season with salt  and pepper to your liking.  Simmer for about 15 minutes.  Then add the cooked rice into the saucepan, and simmer for another 5 minutes.

Cauliflower Mac ‘n Cheese

When it gets cold outside (such as right now!), I crave creamy, warm foods.  I have come across a number of recipes which include cauliflower in the macaroni and cheese.  I do have to say, after trying this- you don’t feel like you’ve eaten lots of veggies.  But, it was tasty- and great for a lunch that will warm you up!

Cauliflower Mac ‘n Cheese
Adapted from: The Food Matters Cookbook

2 tbsp olive oil
2 1/2 cups vegetable broth
2 bay leaves
1 lb cauliflower, chopped into pieces
8 oz elbow pasta
1/2 cup cheddar cheese, grated
1 tbsp Dijon mustard
1/4 tsp nutmeg
black pepper, to taste
1/2 cup Parmesan cheese
1/2 cup bread crumbs
2 tbsp red pepper flakes

Heat the oven to 400 degrees.  Grease a square baking dish with butter.  Bring  a large pot of water to a boil, and salt the water.  Put the stock with bay leaves in a small saucepan over medium-low heat.  Turn off the heat when the broth is heated.  Cook the cauliflower in the hot water until it is tender, about 20 minutes.  Scoop the cauliflower out, and transfer to food processor.

Add the pasta to the boiling water and cook until soft.  Drain it and rinse it, and put it into the baking dish.

Remove the bay leaves from the stock.  Carefully, process the cauliflower with the veggie broth, add the oil, cheese, mustard, nutmeg and sprinkle with salt and pepper.

Pour the sauce over the pasta, toss and spread the mixture evenly in the dish.  Sprinkle with the Parmesan and bread crumbs.  Bake until pasta is bubbling and the crumbs turn brown, about 20 minutes.  Serve hot.