Posts Tagged 'cauliflower'

Cheesy Cauliflower Soup

I promised I would do something with all the strawberries we bought, but instead I’m writing about soup. It’s a GOOD soup though, one of the best I’ve ever had! I think the mustard and croutons really make it… but more on that in a second.

Somehow this week flew by without me once removing my camera from the bag I keep it in. Between getting things wrapped up at school (grades are now turned in! 5 more days of work) and going to the gym every day (our new gym is a billion times more appealing than our old gym), I just didn’t get around to making anything blog-worthy. I actually made this soup a few weeks ago, but debated sharing it because it was almost June and it really didn’t seem like a seasonally-appropriate choice.

I know a lot of the country is hot and humid right now, but the Bay Area is much colder and wetter than normal, so it’s definitely still soup weather. I know things aren’t too different in the Pacific Northwest, because in the last week or two, I’ve noticed a LOT of facebook status updates about how ridiculously late Spring is to arrive, and “this is the LAST year I’m putting up with Portland weather…who wants to move to Arizona/Hawaii/Florida with me!?”

So here we are, on June 4, with soup. It is one of those rich, creamy soups that seems like it should be full of heavy cream, but is actually full of cauliflower, potato, and cheese. There’s a little mustard, both in the soup and on the croutons, which really enhances the flavor. The croutons are a MUST – a perfect, crunchy contrast to the creaminess of the soup.

(from Super Natural Every Day) <– If you haven't bought it yet, you're missing out!

A decent sized chunk of whole grain bread (6 oz), cut or torn into 1/2″ pieces
2 tbsp butter, melted
2 tbsp olive oil
1 1/2 tbsp Dijon mustard
a few pinches of sea salt

2 tbsp butter
2 shallots, chopped
1 yellow onion, chopped
one large potato, peeled and diced (1/4″ cubes)
2 cloves garlic, chopped
3 1/2 cups vegetable broth
1/2 head cauliflower, chopped
2/3 cup sharp cheddar cheese
2 tsp Dijon mustard

To make the croutons, toss all ingredients together in a large bowl, then spread on a baking sheet and bake at 350 for 10-15 minutes, or until the croutons are crunchy

To make the soup, melt the butter in a large soup pot. Add the shallots and onions and cook for a few minutes, stirring, until they soften. Sprinkle with a little salt, then add the potato, garlic, and vegetable broth.

Cover and bring to a low boil, cooking for about 8 minutes, until the potatoes are tender. Add the cauliflower and stir well. Cover and cook another 5 or 6 minutes, until the cauliflower is tender. Add the cheese and mustard and stir well.

Puree with an immersion blender, and add salt to taste. Add a little more broth or water if the soup is too thick.

Serve topped with croutons and a sprinkling of grated cheese.

Cashew Curry

I am kind of in awe of how my blog’s following has grown over the past few months. For so long it seemed like nobody outside my immediate family and circle of friends read it, and even then it was only because I nagged them. But to all of you out there who come here and read what I have to say, THANK YOU!!! I really appreciate everyone who stops by, whether or not you leave comments (although I do LOVE comments!)

One of the perks of having more than a small handful of readers is that a few offers for free stuff start to trickle in. I generally have no interest in them (meat rubs? Um, I don’t eat meat), but when Oh Nuts offered to send me stuff, I couldn’t turn them down. I use nuts all the time! A few days after I responded to the email, these beauties showed up on my doorstep:

Raw cashews, pecans, macadamias, and almonds! Thank you so much, Oh Nuts! I picked raw nuts so I had the flexibility of using them raw or roasting them myself.

When I decided to use the cashews first, I googled a bit and found this recipe, which I instantly knew would be delicious. I changed a few things about the recipe — adding tomatoes and using light coconut milk rather than full-fat and water — and it was fabulous. I still haven’t gotten around to making my own curry powder, but it’s on my list of things to try!

(adapted from 101 Cookbooks)

1 1/2 cups light coconut milk
2 tbsp curry powder
1 tsp kosher salt
1/2 large red onion, chopped
1 large tomato, diced
2 medium garlic cloves, chopped
8 ounces extra firm tofu, cut into 1/2″ cubes and stir-fried until golden
2 cups green beans, cut into 1-inch segments
2-3 cups cauliflower florets
a pinch or two of cayenne pepper
1/2 cup cashews, toasted

Bring half a cup of the coconut milk to a simmer in a dutch oven over medium-high heat. Whisk in the curry powder and salt, then stir in the chopped red onion, garlic, and tomato and cook for about a minute.

Stir in the remaining coconut milk. Cook down the liquid for a couple minutes before adding the green beans,cauliflower and tofu. Cover and simmer for about 5 minutes, or until the vegetables are tender. Stir in the cayenne. Taste and adjust seasonings, adding more salt, curry powder, or cayenne if necessary

Remove from heat and stir in the cashews.

Aloo Gobi

Are you one of those people that constantly ranks things, High Fidelity style? (If you have no idea what I’m talking about, read this then please watch the movie immediately).

I am. I could sit here right now and list off my top 5 vacation spots, races I’ve run, meals we ate while traveling in Asia, and outfits currently in my closet, but I’ll spare you. I could also tell you my top 5 vegetables to eat, and cauliflower would be nowhere near that list. But Mike loves it, particularly in Aloo Gobi, which I have to admit is pretty good (and it has potatoes, which are in my top 5). It’s another one of those Indian dishes that tastes more complicated than it actually is, and is such a beautiful yellow color that it makes up for the fact that cauliflower normally is, in my opinion, a blah, anemic-looking vegetable.

So regardless of your feelings on cauliflower, this is definitely worth a try.

(adapted from Manjula’s Kitchen)

3 cups of cut cauliflower (cut into small florets)
3 medium Yukon Gold potatoes (cubed into bite sized pieces)
1 tsp grated ginger
1 tbsp coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cumin seeds
3 tablespoons water + additional water while cooking
3 tablespoons oil
2 bay leaves
1 teaspoon salt (to taste)
2 tablespoons of chopped cilantro

Combine the ginger, coriander, turmeric, cayenne, and cumin seeds in a small bowl and stir in 3 tbsp water.

Heat the oil in a dutch oven until hot, then add the paste and cook, stirring, for about 2 minutes (it may splatter – be careful!)

Add the bay leaves, cauliflower, and potatoes, and stir well. Add 1/4 cup water and the salt, turn the heat down to medium-low, and cook, stirring every few minutes, until the potatoes are tender, 15-20 minutes. If things start sticking or beginning to burn on the bottom of the pan, add a little water and keep stirring.

When the vegetables are tender, taste and add salt if necessary, then garnish with chopped cilantro to serve.

Creamy Garlic Soba with Roasted Cauliflower

Cauliflower pasta

Don’t ask me why I made this dish in the middle of summer. I’m going to go ahead and blame the torrential downpour that kept me awake all night for making me think of fall and the rich foods that seem so appropriate when it’s cloudy and gray and pouring.

In the midst of the rain, I thought about pasta. Creamy pasta…or soba (even better than regular pasta). Garlic. Roasted cauliflower. It all sounded so perfect in the middle of a rainy night
Aside from the fact that it was 90 degrees out when I made this, it’s pretty close to perfection.


Cauliflower was an unexpected find at my grocery store. I hadn’t seen it there before, and was overjoyed when I spotted some tucked back by the broccoli. It was even reasonably priced, which is more than I can say for the asparagus ($6 for 8 bleak looking stalks? I think not.)

1 small head cauliflower, cut into bite-sized florets
1 tbsp olive oil
1 tbps butter
5 cloves garlic, chopped (it sounds like a lot, but it will mellow)
1 cup 2% milk
1/2 tsp salt
1 egg
8 ounces soba noodles

Preheat the oven to 400 F.
Toss the cauliflower florets with olive oil and spread on a baking sheet. Roast for about 25 minutes, or until slightly browned and tender.
Remove the pan from the oven and set aside.
Cook the soba noodles according to package directions, then drain and set aside.
While the water for the soba is boiling, put the butter in a medium saucepan and melt.
Add the garlic and stir over medium-low until very fragrant, about 5 minutes.
Add the milk and bring to a simmer.
In a small bowl, beat the egg well with a fork. Add about half the milk to the egg, stirring constantly.
Return the egg-milk mixture to the saucepan and add about 1/2 tsp salt. Stir constantly until the sauce begins to thicken.
Taste and add more salt if necessary.
In a serving bowl, toss the cauliflower, noodles, and sauce together, then serve immediately.


Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Don’t miss a post!

Contact me!

I love getting email: catesworldkitchen at
Super Natural Recipe Search
wordpress visitor counter