Roasted Cauliflower Soup...... Goodness

Roasted Cauliflower soup offers comfort and nutrition in a bowl, roasting intensifies the flavour of the vegetables. Cut into bite-size florets to make it easier to eat.

Are you acquainted with cauliflower? If not get to know this “ cabbage flower” vegetable! Versatile, convenient and delicately flavored, cauliflower lends subtle.

When selecting fresh cauliflower, look for clean, white or creamy-white heads, avoid any with brown spots. Choose heads with compact florets and fresh green leaves. Don't be misled by a granular appearance, this does not effect quality.

When you store cauliflower at home, keep heads cold and humid Use as soon as possible.

Cauliflower is a dieter's delight, it's low in calories! One cup of this raw vegetable contains only 25 calories and is a great source of vitamin C-B, plus potassium and minerals, for healthy eating. If you must watch your sodium intake, you can enjoy fresh cauliflower-its also low in sodium.

When it comes to preparing your cauliflower, there's nothing to it. Simply wash, tear off any outer green leaves and cut off the stem end and woody core. Florets can easily be separated for serving raw or cooked.

For freshest flavour and texture, cook only until crisp-tender. Never over cook it.

Boil a whole head for 15-20 minutes, or if cut into pieces, boil 5-8 minutes. If you prefer to steam, allow 45 minutes for whole head or 25 minutes for pieces.

To retain the appearance while cooking, add the juice of half of a lime or a tablespoon of milk to the water.

For extra crispness soak cauliflower, head down, in cold water mixed with one teaspoon each of salt and vinegar before cooking.

Serve raw, plain or with a favorite sauce or dip, as a snack.

Marinate raw cauliflower with strips of fresh carrots, peppers, onions, and celery in Italian salad dressing for a quick salad or relish.

Serve a whole head, boiled or steamed, topped with melted butter and grated cheese or make a white sauce.

Saute` or stir-fry with olive oil and lemon juice for a crisp, delicious side-dish.

Add slices of raw cauliflower to salads or chop into sandwich spreads for crunchy eating.

Make this fresh roasted cauliflower soup and garnished with a sprinkle of nutmeg and fresh parsley is an eye-appealing and savoy dish.

Add a new dimension to your vegetable tray----serve french-fried cauliflower.

French-Fried Cauliflower

  • 1 medium-size Cauliflower
  • 1 egg
  • 2 tablespoons flour
  • ½ teaspoon salt
  • Dash pepper

Separate cauliflower into florets. Cook in covered pan in small amount of boiling water 4 minutes , drain. Cool slightly. Beat egg, add flour, salt and pepper until smooth. Dip into batter.

Fry in deep fat heated to 370 degrees 4 minutes or until slightly browned. Drain on paper towels.

Makes about 4 serving

Roasted Cauliflower Soup

  • 10 cups bite-size cauliflower florets
  • 2 tbsp vegetable oil
  • 2 cup finely chopped onion
  • 2 cup finely chopped carrots
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 4 roasted red bell peppers, finely chopped
  • ½ lb Turkey bacon
  • 4 sprigs fresh thyme
  • salt & pepper

Heat oven to 425F. Line a rimmed baking sheet with foil. Place cauliflower on sheet and drizzle with 2 tsp vegetable oil. Place bacon on same sheet, roast turning once, for 20 to 25 minutes or until florets start to caramelize and are lightly browned.

Meanwhile, in a large pot, heat the remaining oil over medium heat. Saute onions and carrots for 3 to 4 minutes or until softened. Add garlic and saute for a few more minutes. Stir in caramelized cauliflower, broth, roasted peppers,crumbled bacon and thyme increase heat and bring to a boil, reduce heat and simmer for 20 minutes. Discard thyme and season to taste.

If you would like to roast your own peppers, quarter peppers and remove seeds.

Place skin side up on a rimmed cookie sheet in a 450F oven and roast for 10 minutes. Turn peppers over and roast for 10 more minutes or until shins are blackened. Transfer peppers to a bowl, cover tightly and let stand for about 15 minutes. When cool enough to handle, peel off blackened skin and discard.

Servings: 12-16

Cauliflower & Vegetable Salad

  • 2 medium Cauliflower
  • 2 ½ tsp salt (divided)
  • 1 cup cider vinegar
  • 6 tbsp olive oil or salad oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic
  • 1 green pepper finely chopped
  • 2 tbsp sugar
  • 1 ¼ tsp dill seed
  • ½ tsp pepper
  • 3 cups cooked sliced carrots
  • 3 cups cooked green beans
  • 2 cups onions (cut in rings)

Remove outside leaves from cauliflower and wash. Place whole head in saucepan with 1 inch boiling water and 2 teaspoon salt. Bring to boiling point without cover and boil for 5 minutes. Cover and cook 10 minutes, turning head to cook uniformly.

Cook until crisp-tender. Drain. Combine vinegar, oil, lemon juice, garlic, green pepper, sugar, dill seed, pepper and remaining salt, pour over cauliflower. Add carrots, beans and onion rings. Marinate overnight in refrigerator.

Servings: 12

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