Cauliflower and Potato Soup

Creamy Cauliflower and Potato Soup

The Italian Slow Cooker

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2 cauliflower
2 med potatoes
Garlic
Chicken broth 
Reggiano Parmesan

Cauliflower

Cauliflower with Ginger and Cilantro 

 

Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.

Mad Hungry, January 2011

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Ingredients

• 3 tablespoons vegetable oil
• 2 teaspoons yellow mustard seeds
• 1/2 teaspoon cumin seeds
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 shallots, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 cup chopped fresh cilantro, plus 3 tablespoons for garnish
• 1 large head of cauliflower (about 1 3/4 to 2 pounds), cut into small florets
• 1/2 cup water

Directions

1. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.
2. Add the ginger, garlic, and shallots. Cook 2 minutes until soft.
3. Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.
4. Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.
5. Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.

 video

Lentil Cauliflower Curry

Cauliflower-Lentil Curry

 

Cauliflower that's cloaked in a mildly spicy curry packs a nutritious punch. The dish takes its vibrant color from turmeric, an anti-inflammatory and antioxidant.

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Ingredients

• 1/4 cup thinly sliced red onion
• 1 cucumber, quartered lengthwise, seeded, and cut crosswise into 2-inch pieces (1/2 cup)
• 1/4 cup distilled white vinegar
• 1/4 cup fresh lime juice (from about 4 limes), plus lime wedges for garnish
• 2 teaspoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 medium fresh green chile, seeded, and finely chopped (2 tablespoons)
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 teaspoon coarse salt
• 1 tablespoon tomato paste
• 1 cup dried red lentils
• 1 medium russet potato, peeled and cut into 1/2-inch pieces (1 cup)
• 1 1/2 cups cauliflower florets
• 1 3/4 cups homemade or low-sodium store-bought chicken stock
• 1/2 cup water
• 2 cups cooked jasmine rice

Directions

1. Combine red onion, cucumber, vinegar, and lime juice in a small nonreactive bowl. Cover, and refrigerate for at least 2 hours (or up to overnight).
   
2. Heat oil in a saucepan over medium-high heat. Add yellow onion, garlic, and chile, and cook until onion is soft, about 4 minutes. Add spices and salt, and cook, stirring frequently, for 2 minutes.
   
3. Stir in tomato paste. Add lentils, potato, cauliflower, stock, and water. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender but not breaking down, 15 to 20 minutes. (Check lentils after 10 minutes, adding water if necessary.) Remove from heat, and let stand, covered, for 10 minutes.
   
4. Serve lentil mixture over rice, and top with strained red-onion mixture. Garnish with lime wedges for squeezing.