You can find some fantastic cauliflowers in your supermarket and greengrocers at this time of year. And if you’re a cauliflower fan like me, there are endless recipes to be made with this brilliant brassica.
From the ubiquitous cauliflower cheese (one of my favourites), to roasted cauliflower, aloo gobi (a veggie Indian curry), cauliflower soup and many, many more. This is a versatile vegetable that can keep you healthy too, being low in calories and carbs, as well as high in fibre and nutrients.
It is great after the Christmas and New Year indulgences for keeping you on the straight and narrow when you feel like losing a few pounds.
This recipe is really easy to make, with cauliflower, onion, milk and stock the only ingredients you need for a creamy and healthy filling soup.
Add a little curry paste to spice it up a bit and a splash of cream for pure indulgence if you wish.
Serve hot with a sprinkling of herbs, or some freshly grated parmesan. Or better still, some parmesan croutons - now you’re talking!
INGREDIENTS
METHOD
From the ubiquitous cauliflower cheese (one of my favourites), to roasted cauliflower, aloo gobi (a veggie Indian curry), cauliflower soup and many, many more. This is a versatile vegetable that can keep you healthy too, being low in calories and carbs, as well as high in fibre and nutrients.
It is great after the Christmas and New Year indulgences for keeping you on the straight and narrow when you feel like losing a few pounds.
This recipe is really easy to make, with cauliflower, onion, milk and stock the only ingredients you need for a creamy and healthy filling soup.
Add a little curry paste to spice it up a bit and a splash of cream for pure indulgence if you wish.
Serve hot with a sprinkling of herbs, or some freshly grated parmesan. Or better still, some parmesan croutons - now you’re talking!
INGREDIENTS
- 1 cauliflower, cut into equal size florets - about 450 - 500g in weight
- Tablespoon of butter (15g), or olive oil (coconut oil is also good)
- ½ onion, chopped
- 500ml semi skimmed milk
- 300ml vegetable stock
- 1 teaspoon of medium curry paste (I used Pataks)
- Salt & white pepper
- Chopped herbs (eg parsley or chives ) or grated parmesan to serve
METHOD
- Saute the onion in whichever oil you are using until soft (about 5 minutes).
- Add the curry paste if using and fry for 1 minute.
- Add the cauliflower florets to the pan and coat with the onion mixture.
- Pour in the milk and stock to almost cover the cauliflower, bring to a simmer for 10-15 minutes until the cauliflower is soft.
- Taste for seasoning.
- Blitz with a hand blender or food processor until you get the texture you like.
- I leave it slightly chunky but you can blend it velvety smooth if that is your preference.
- Use more stock or milk to loosen the soup if it is too thick.
- Add chopped herbs, or freshly grated parmesan to serve.
- If you fancy some parmesan croutons, they're really easy to make - just cut some thick-sliced bread into 1cm - 2cm squares, drizzle with olive oil, and bake in 160℃ fan oven, stirring round half-way through, until golden brown and crispy (approx 10-15 mins). Sprinkle on some grated parmesan for the last five minutes of cooking.
