Other great cauliflower recipes
Cauliflower is a great vegetable, often used to as a replacement for potatoes as in the kugel recipes, for flour in the Pizza Crust or simply great as itself. It can even be a main course, as in Cauliflower Steaks.
Cauliflower-Leek Soup
Cauliflower-Leek Soup is inspired by Vichyssoise, the fabulous French classic developed by Antoine-Augustin Parmentier, who loved cooking with potatoes. The soup was originally served warm. Louis Diat, a French Chef in New York City, made the first true cold vichyssoise in the early 1900s. Originally made with cream and potatoes, the version that I am making today is creamy while dairy-free and thick even though potato free! This is an equally delicious soup with fewer calories and great for lactose intolerant people like me!! Serve warm or cold, it’s a delicious way to start a dinner or with a thick slice of French bread, make it a light lunch. Because you can serve Cauliflower-Leek Soup at room temperature, it’s a great soup for a buffet or for al fresco dining.
Foodie Lit
Charlie astounded many when he announced he was going to observe the Sabbath. From Friday evening at sunset until Saturday night when three stars appear, Charlie put away his cell phone, computer and work, had a special dinner and time with his family. For a busy public person, this was difficult, unusual and ultimately life affirming.
Stop, in the Name of God explains why this young, incredibly influential conservative Christian thinker began to observe the Sabbath, Shabbat in Hebrew. Not Jewish, Charlie realized Shabbat changed his life, anchoring each week with a sacred spiritual space.
Cauliflower Vichyssoise
#Soup #Gluten Free #Vegan
Servings: 8 Servings
3 leeks, washed and thinly sliced
3 ribs celery, thinly sliced
1 small onion, diced
1 small bulb fennel, sliced
1/4 cup dry white wine
½ teaspoon kosher salt
½ teaspoon pepper
½ teaspoon turmeric
3 cloves garlic, roughly chopped
1 head cauliflower,
8 cups veggie stock
8 sprigs fresh thyme substitute 1 teaspoon dried thyme
1 tablespoon light miso paste whisked into ½ cup warm water
-
Slice leeks in half lengthwise. These are vegetables that may have dirt even in the inner layers. Therefore, thinly slice and then rinse off in a colander or sieve to make sure all the dirt is out. They are such great vegetables that it’s worth the extra few minutes!
-
Slice celery and fennel and dice onion. Peel, trim and chop parsnips or turnips if using. Remove core and leaves and then, roughly chop cauliflower. Peel and chop garlic cloves. If you smash the clove a bit the papery peel comes right off.
-
In a large stock pot, add olive oil. Sauté leeks, fennel, onion, celery, salt, pepper, and turmeric over medium heat until veggies are soft. Stir in garlic until fragrant. Add wine and sauté for 1 minute. Then add cauliflower and enough stock to cover the vegetables. If you don’t have enough broth, add a bit of water. Add thyme sprigs and bring to a boil.
-
Reduce heat and simmer, covered, over medium heat for 20 minutes or until cauliflower is soft fork tender.
-
Remove thyme stems and purée soup with an immersion blender. You may also use a blender, but let soup cool a bit as it can splash. Taste and adjust seasoning.
-
Garnish each bowl of soup with sliced green onions and crushed red pepper or sautéed mushrooms.
-
Serve hot or room temperature.
Expandthetable suggestions
Add other root vegetables: Add a chopped parsnip or turnip when sautéing vegetables.
Don’t use alcohol? Omit wine and add 1/4 cup milk of choice, a plant or nut based milk, if you want the soup to be vegan or dairy free
