Potato, Leek & Cauliflower Soup

Ingredients:
1 lb Russet or Yukon Gold potatoes, peeled and cubed
3 or 4 leeks, sliced (white parts only!)
1 small head cauliflower, broken into florets
6 cups chicken or ham stock
2 garlic cloves
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon smoked paprika
1 1/2 cup cubed smoked ham*

Directions:
In a large pot or dutch oven, heat the olive oil and butter. Saute the potato until just turning golden. Add the garlic, cauliflower, leeks. Saute a few minutes just until the leeks start to soften. Pour in the broth and spices. Simmer until the liquid has reduced a bit and the potatoes and cauliflower are soft and starting to fall apart. Meanwhile, lightly brown the ham on all sides in a dry, nonstick skillet. Using an immersion blender or work in batches using a regular blender, blend the soup until smooth. Stir in the ham. Heat for couple minutes.

*I used one of those boneless ham steaks that are always on sale. Leftover ham would be good too.

My thoughts:

This is sort of a twist on the classic potato-leek soup. Cauliflower can be somewhat of a polarizing ingredient but in this soup, it is mild and adds body and creaminess. I don't like soups that are entirely smooth so after blending it, I stirred in some ham that I had sauteed (to deepen the flavor) so there was some texture contrast. Of course, if you wanted to leave it out and use water instead of stock, it would make a wonderful vegan soup. At any rate, it is a great way to get your daily dose of vegetables on a cold winter's night.

Broccoli-Cauliflower Cheddar Soup

Ingredients:
3 cups chicken or vegetable stock, divided use
1 1/4 cup shredded extra sharp cheddar
1/2 cup milk
1 medium onion, chopped
1 shallot, chopped
1 stalk celery, diced
1 head cauliflower, chopped into florets (about 4 1/2 cups)
1 head broccoli, cut into florets (about 3 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon white pepper
1 teaspoon balsamic vinegar
salt

Directions:
In a large pot, heat the olive oil. Add the onions and celery and cook until the onions and shallot are soft and translucent. Do not let them brown. Add the cauliflower, spices and 2 cups stock. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the cauliflower but don't worry- stirring will be enough to ensure the cauliflower cooks through.

Using a regular blender or immersion blender, blend the cauliflower mixture until very, very smooth and creamy. If you are using a regular blender, you will probably have to do this in steps so pour the blended soup into another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk, remaining stock, vinegar and broccoli. Return to heat and allow to simmer until the broccoli is fork tender. Pulse the blender until the soup is mostly smooth. Stir in the cheese and serve.

My thoughts:

I love the idea of broccoli-cheddar soup more than I actually like the soup itself. It is just a little too rich for me. I've seen "light" versions of the soup but they all seem to call for reduced fat cheese (blah) or using milk which I think makes the soup too thin. I remembered how creamy this cauliflower soup was that I made (could it really be four years ago?) and posted. That soup was rich and creamy but the body of the soup came from the cauliflower, not heavy cream. Why couldn't I use pureed cauliflower as a base for a broccoli soup? I experimented and I have to say, the results were great. The cauliflower blends into a smooth, creamy soup that has a rich, thick mouthfeel without the need for heavy cream and unless you were told, I don't think most people would guess that the "secret ingredient" was cauliflower. The broccoli and cheddar flavor is much stronger and of course complements each other just as it does in the full fat versions.

Thanksgiving, Coconut & Lime Style

Starting on Nov. 16th, I will be posting (coordinating) Thanksgiving day recipes starting with side dishes and cranberry sauce. The following week will include turkey and stuffing. Look for Thanksgiving leftover recipes starting Thanksgiving day.

Can't wait? Take a moment and check out some of my favorite Thanksgiving recipes from the past five years.

Turkey recipes:
I've never ended up with a dried out turkey. Check out tangerine scented roasted turkey, apple cider basted turkey, quick roasted turkey, brined turkey for turkey perfection.


Stuffing recipes:
I have a unique way of making stuffing and I've created a few variations over the years. Try pecan stuffing, rosemary-sage stuffing, onion & celery stuffing or crimini unstuffing.

Cranberry sauce recipes:
We love apple cider cranberry sauce, ginger-lime cranberry sauce, tangerine-cranberry sauce, classic cranberry sauce and even homemade jellied cranberry sauce.

Side Dishes:
Choose from Slow cooked rosemary garlic mashed potatoes, potato-celeriac mash, mashed potato gratin, apple cider glazed butternut squash, Brussels sprouts with potatoes and balsamic-Dijon dressing, cauliflower, Brussels sprouts & crimini saute or thyme smashed potatoes


Pie:
Try ginger spiced sweet potato pie with a pecan crust or heirloom apple pie with a cheddar-black pepper crust



Leftover ideas:
Use up your leftover cranberry sauce by making this yummy cranberry ribbon cake, cranberry cheesecake squares or muffins.

Use up leftover turkey in tortilla soup, Thai noodle salad with turkey and shrimp, turkey enchiladas, turkey kasha varniska, and turkey gumbo.

Chive & Garlic Potato Cauliflower Mash

Ingredients:
4 (whole) cloves of garlic
2 lbs Yukon Gold potatoes, cut up
2 cups cauliflower florets (I used yellow cauliflower)
1/4 cup chopped chives
2 tablespoons soft goat cheese
1 1/2 tablespoon butter
salt
pepper


Directions:
Bring a large pot of water to a boil. Add the garlic, potatoes, and cauliflower. Cook until the potatoes are fork tender. Drain. Add the goat cheese, butter, salt and pepper. Mash until almost at the desired texture then mash in the chives.

My thoughts:

When I first suggested boiling whole garlic cloves in with mashed potatoes, my husband was skeptical. But it only took one attempt to make him a believer. The garlic becomes soft and easily mashable but still very flavorful. A much better option that having small minced bits of raw garlic in your mash, using powdered garlic or having to go through the trouble of roasting garlic. And while I am not trying to hide the cauliflower, it is virtually indistinguishable from the potato texture-wise. I love adding vegetables to mashed potatoes because it eliminates the need for a second side dish.

Cauliflower, Brussels Sprouts & Crimini Saut�

Ingredients:
2 1/2 cups cauliflower florets (I used yellow cauliflower)
5 ounces sliced crimini mushrooms
10 Brussels sprouts, halved
1 onion, chopped
3 tablespoons fresh thyme leaves
1 tablespoon olive oil
1 tablespoon butter
juice of 1 lemon

Directions:
Toss the vegetables with the thyme and lemon juice in a large bowl. Set aside. Heat the butter and oil in a large skillet. Add the vegetables and cover. The vegetables should be in a single layer. Cook about 3 minutes or until just beginning to become tender. Uncover and cook, stirring occasionally, until all of the water evaporates and the vegetables are lightly caramelized. Serve hot.

Yield: 4-6 servings

My thoughts:

Here in the mid-Atlantic we have a much shorter growing season than all of those lucky West Coasters and Southerners. Therefore we have to make the most of what we can get before the date of the first frost. Right now I am seeing some amazing cauliflower and Brussels sprouts so I decided to pair them together in this simple but flavorful saute. I know that cauliflower and Brussels sprouts top many people's least favorite lists but cooked like this, they are amazing. The caramelization process brings out the natural, slightly nutty sweetness in both and completely eliminates any sort of bitterness. I love this as a side dish or as a light meal.

Cauliflower fritters / beignets de chou-fleur

 

1 small cauliflower / petit chou-fleur

50 gm flour / farine de blé

50 gm chickpea flour / farine de pois chiche

salt, pepper / sel, poivre

olive oil / huile d'olive

water

Slice or cut the cauliflower into florets / couper le chou-fleur en tranches ou en fleurettes.

Mix the flour, chickpea flour, salt, pepper and a tablespoonful of olive oil with enough water to make a batter of a creamy consistency. / Mélanger la farine de blé, la farine de pois chiche, sel, poivre et une grande cuillerée d'huile d'olive avec assez d'eau pour faire une pâte onctueuse.

Heat some olive oil in a heavy frying pan.  Dip the cauliflower pieces in the batter and fry until golden brown.  /  Faire chauffer un peu d'huile d'olive dans une poêle.  Enrober les morceaux de chou-fleur en pâte et les frier jusqu'à ils soient dorés.

You can use this batter for any vegetables - courgette, aubergine, fennel, mushrooms, onions.  The fritters are good served with a spicy tomato salsa or yogurt mixed with garlic, cumin and salt.

On peut utiliser cette pâte avec des autres légumes - courgettes, aubergines, fenouil, champignons, oignons.  Les beignets sont bons servir d'une salsa épicée ou du yaourt à l'ail, cumin et sel.

 

Autumn Vegetable Chowder

Ingredients:
1 medium onion, chopped
1 shallot, chopped
1 stalk celery, diced
1 head cauliflower, chopped into florets
2 cups chicken or vegetable stock
2 cups cubed potato
1 cup small broccoli florets
3/4 cup corn kernels
1/2 cup milk
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon white pepper


Directions:
In a large pot, heat the olive oil. Add the onions and cook for about 5 minutes or until they are soft and translucent. Do not let them brown. Add the cauliflower, spices and broth. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the cauliflower but don't worry- stirring will be enough to ensure the caulflower cooks through. Meanwhile, bring some water to a boil. Add the broccoli, celery and potato and cook until fork tender. Drain and set aside.

Using a regular blender or immersion blender, blend the cauliflower mixture until smooth. If you are using a regular blender, you will have to do this in steps, pour the blended soup in to another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk, potatoes, corn and broccoli. Return to heat and allow to simmer another 5 minutes or until thoroughly heated. Stir and serve.

Note: If a large amount of broth evaporated (if the cauliflower looks virtually dry)you might want to add about 1/2 cup of broth to the mixture after blending. You don't want the cauliflower base to be too thick.

My thoughts:

Chowder tradionally has some sort of seafood in it and a heavy, creamy base but I decided to go in a slightly different route and lighten it up by using cauliflower puree and just a touch of milk.

The inspiration was the Winter White Cauliflower Soup I created a while back. That soup was a suprise hit-rich and creamy without a lot of fat and not too overtly cauliflowery. I didn't want to make the same thing over again so I thought: chowder! The base is still a creamy cauliflower (seriously, no one can ever guess it was cauliflower in the soup!) but I've added some vegetables to round it out. What I love is that even though it is vegetable-heavy it isn't heavy or vegetal tasting just really homey and comforting.

Israeli Couscous with Broccoli & Cauliflower

Ingredients:
1 cup Israeli couscous
1 1/4 cup mushroom broth
1/2 head cauliflower, chopped
1 bunch broccoli, chopped
1 onion, chopped
2 tablespoons olive oil
juice and zest of 1/2 lemon

Directions:
Heat the oil in a large pan. Add the onion, cauliflower, broccoli and saute until softened. Meanwhile, bring the broth to a boil then add couscous and simmer, covered, for 20 minutes. Toss the vegetables with the couscous, lemon juice and zest. Serve hot or cold.

My thoughts:

After some heavy meals, a light vegetable-based dinner seemed in order. The flavors are simple, but it is a fairly filling dish this tasty served hot or cold. Israeli couscous is a fun alternative to pasta, rice or ordinary couscous, it is larger (sort of the size of large pearl tapioca) and slightly chewy but has a neutral flavor that absorbs broth and other flavors well.

Cauliflower and Garlic Pasta

Ingredients:
1 head cauliflower, cut into small florets
3/4 lb dried pasta
1/2 cup chicken broth
1/4 cup grated parmesan
2 tablespoons red pepper flakes
2 tablespoon olive oil
5 anchovy filets
5 cloves garlic, minced

Directions:
Cook pasta according to package instructions. Five minutes before it is finished, add the cauliflower to the pasta and allow to steam for the remaining of the cooking time. Meanwhile, in a sauce pan, heat the oil. Add garlic and anchovies, stir until the garlic is soft and the anchovies have melted. Add red pepper flakes, stir. Add broth and heat through. Toss with cheese and drained pasta/cauliflower and serve.

My thoughts:

Another 10 minute meal. Super quick, tasty and a good way to get up your veggie intake without a lot of fuss.

Winter White Cauliflower Soup

Winter White Cauliflower Soup
Ingredients:
1 medium onion, chopped
5 cups (about 2 heads worth) cauliflower florets
2 1/2 cups chicken stock
1 cup milk
2 tablespoons olive oil
1 teaspoon whole coriander
1 teaspoon salt
1 teaspoon white pepper

Directions:
In a dry, hot pan, quickly roast the coriander seeds until fragrant. Grind into powder using a mortar and pestle or a spice grinder. Set aside. In a large pot, heat the olive oil. Add the onions and cook for about 5 minutes or until they are soft and translucent. Do not let them brown. Add the cauliflower, salt, pepper, coriander and broth. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut. Using a regular blender or immersion blender, blend until smooth. If you are using a regular blender, you will have to do this in steps, pour the blended soup in to another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk. Return to heat and allow to simmer another 5 minutes or until thoroughly heated. Stir and serve.


My thoughts:
I think this soup would convert cauliflower haters into cauliflower lovers. Slowly cooking the cauliflower in the broth mellows it and allows a bit of sweetness to shine through. I served it with some chopped garlic chives as a garnish and garlic chive buttermilk biscuits on the side.

Cauliflower with Mustard and Fennel Seeds

Ingredients:
1 large head of cauliflower, cut into florets
2 tablespoons oil
1 tablespoon black mustard seeds
3 cloves garlic, minced
2 teaspoons fennel seeds
1/2 teaspoon ground turmeric

Directions:
Heat the oil in a large saucepan. Add mustard and fennel seeds. When the mustard seeds begin to pop, 2-3 minutes, add the garlic. Saute until the garlic is just beginning to brown. Add the tumeric. Stir to combine. Add cauliflower and stir. Continue to cook, stirring occasionally, until the cauliflower is warmed through, about 6-8 minutes.


My thoughts:
This really works best in a large, flat saucepan. The smaller the pan, the harder it is to coat the cauliflower and the longer it takes to heat up. Even with a small pan, it is an amazing quick side dish to an Indian meal.

Spice Dusted Roasted Cauliflower

Ingredients:
1 large head cauliflower, cut into florets
1 1/2 tablespoons cumin
1 tablespoon hot paprika
2 tablespoon olive oil

Directions:
Preheat oven to 400. In a large pan, place cauliflower. Dust with spices and toss with oil. Rearrange florets so they are in a single layer. Roast for 15 minutes or until dark brown and caramelized around the edges. Sprinkle with salt and serve.


My thoughts:
A really easy and slightly spicy way to prepare cauliflower. The cauliflower tastes almost sweet near the caramelized parts and the spices make a nice contrast. Plus it's much healthier than drowning it in cheese sauce like so many recipes recommend.

Cauliflower Parmesan

Ingredients:

20 oz cauliflower

1/2 cup grated parmesan

1/3 cup seasoned bread crumbs

3 tablespoons melted butter



Directions:

Preheat oven to 375. Butter 1 1/4 quart baking dish. Steam cauliflower. Place in dish. In a small bowl, stir together crumbs and cheese. Toss with butter. Sprinkle over cauliflower and toss. Bake 15 minutes until golden brown.