A Cauliflower Bouquet for Winter

[elleng]

My favorite is cauliflower. I love the way the florets turn juicy and tender in the center while crisping and browning around the edges. And its mild flavor is amenable enough to pair nicely with almost anything else you toss into the bowl.

http://www.nytimes.com/2011/01/05/dining/05appe.html?_r=1&ref=dining

[GoCubsGo]

1. Yum! That recipe looks tasty!

I love cauliflower, especially roasted cauliflower. The problem with making salads like that one is that when I roast cauliflower, it rarely makes it beyond the pan.

[Lucinda]

3. I've never roasted cauliflower...

What time and temp do you use? Any tips?
I love cauliflower. :)

[japple]

5. This is for you, Lucinda. My favorite cauliflower recipe, and it

has directions for roasting. BTW, I used turkey stock to cook the cauliflower and then added a can of coconut milk after cooking, but before blending.

The first time I made it, I thought it was too watery, so I didn't cook it in the 4 cups of water called for in the recipe. I just used enough stock to cover the cauliflower.

I used an immersion blender instead of putting it through the blender. Also, try and get a very large cauliflower so you'll have plenty of extra roasted bits to add back into the soup. I ate too many of mine and didn't have enough to make the soup thicker.

Curried Roast Cauliflower Soup

Serves 4

1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley
Directions
1.Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
2.In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
3.Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.
.

Read more at Marthastewart.com: Curried Roast Cauliflower Soup - Martha Stewart Recipes

[Lucinda]

6. Thank you sooooo much!

Sounds delicious and simple. Bill is anti-cauliflower - but I could make a batch of this and freeze portions for myself. Yum!

[GoCubsGo]

8. You need to get him to at least try the roasted cauliflower.

He might change his mind about that veggie. It's totally unlike the raw or steamed/boiled versions. It's amazing what roasting does to vegetables. I just tried roasting broccoli recently. Delicious! Asparagus, is quite yummy roasted, as well. Just use the same general directions as the cauliflower soup recipe. Asparagus doesn't take quite as long however. Just test every few minutes to see if they're tender. I understand green beans are also really good roasted, but have not tried.

[Lucinda]

9. I do mixed roast veggies all the time...

mostly carrot, white and sweet potato, onion and celery. I definitely want to try broccoli and cauliflower!

[housewolf]

11. Lucinda, tell me how you roast your vegetables

I'm looking for some new ideas with veggies too, along with my French Onion Soup request (not together, but I guess it's winter and cold outside and I'm looking for some new warm food ideas).

Pretty please... I've never roasted veggies before and it sounds so good


:toast:

[Lucinda]

12. Mine is insanely simple

I preheat to 425 - then peel, slice, chop everything (sweet potato, yukon gold, onion, celery, carrot) about 1/4 inch thick - toss it all with a little olive oil (just enough to make it all glisten and hold the moisture in) and spread it out in a single layer, then add seasalt or kosher, garlic powder and pepper. Bake till the edges of the veggies start to crisp a bit and are cooked through. 45minutes to an hour or so.

I LIKE vegetables and this prep lets the flavor sing. I will add a little butter when I serve them. I can easily make a meal on this without any meat at all. Delicious. And filling.

It's good with some minced herbs too but I rarely add them.

If I am baking some sort of meat - Roast chicken, pork chops etc - I do the same with the meat (rub with good olive oil and then sprinkle on garlic powder, salt and pepper)and put it over the oiled veggies...then cook until the meat in question is done - and finish baking off the veggies while the meat rests.

It is amazing how good the sweet potato is in the mixture. The pop of sweet with savory veggies rocks... And I don't like cooked celery, but Bill does, and the veggies aren't as yummy without a stalk of celery, so even if I am making it for myself I still add the celery.

I have made this with other veggies too...red, yellow and orange peppers, zucchini, crookneck squash, etc, but that combo is my staple. It also good with roma tomatoes in the mix. Roasted tomatoes are sweet and rich. Sooo good.

[Lucinda]

13. BTW

You can do them in a deeper later, its just that the top ones get the crispy bits and the ones below stay soft. :) Was putting dinner together tonight and realized I do it that way too...Not always just a single layer. :)

[GoCubsGo]

7. That is one of my most favorite soup recipes EVER.

I always have to buy extra cauliflower, because I eat half of it before it makes it into the broth. You can skip the curry powder, and roast some garlic along with the cauliflower for variety. Or, just use garlic powder (or some asafoetida). This soup is also good cold, BTW.

[Lucinda]

10. Mmmm....with roasted garlic. Yum.

[Lucinda]

2. Wow...that looks delicious!

i WANT!

[tigereye]

4. I agree- just bought some yesterday