SPICED CAULIFLOWER SOUP
Soup is not usually found in Indian homes, but here is one that I used to have many years ago when I lived in Sri Lanka. Light, creamy mildly spiced makes a warming soup for a cold day, serve with buttered toast or crusty bread.
Provided by Brian Holley
Categories < 60 Mins
Time 48m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place potato, cauliflower and onion in a pot with the oil and 3 tbsp water.
- Heat to boiling, reduce heat cover the pot and simmer for 20 minutes.
- Add the garlic, ginger and spices, cook for 2 minutes.
- Pour in the stock and season with salt and pepper to taste.
- Bring to boil again, reduce heat and simmer 20 minutes.
- Stir in the yogurt.
- Serve garnished with the coriander leaves.
Nutrition Facts : Calories 179.4, Fat 6.3, SaturatedFat 1.9, Cholesterol 8, Sodium 56.7, Carbohydrate 26.9, Fiber 4.6, Sugar 6.1, Protein 6.1
MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP
Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 6
Steps:
- Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.
Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 2.7 milligram of sodium
SPICY CAULIFLOWER SOUP
Categories Vegetarian Cauliflower Simmer Boil
Yield makes 2 quarts; 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
- Add and cook, stirring often, over medium heat: 1 onion, peeled and diced, 1 carrot, peeled and diced, 1 teaspoon coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon chile powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried chile flakes, Salt, Fresh-ground black pepper.
- When very soft but not browned, add: 6 cilantro sprigs, coarsely chopped, 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups), 3 cups chicken broth, 3 cups water.
- Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with: Yogurt, Chopped cilantro or mint, A squeeze of lime juice.
- Variation
- For a richer soup, use all chicken broth. For a lighter, vegetarian soup, use all water.
SPICY ROASTED CAULIFLOWER
This roasted cauliflower recipe is well spiced, not too much, just enough!
Provided by Seema
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
- Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g
SPICED CAULIFLOWER
I grew up with cauliflower boiled and served with buttered crumbs. Although I love melted butter, the two never melded for me, and cauliflower remained my least favorite vegetable until I discovered this recipe from Indian friends. I omitted the chile and prepared it for my brother who cannot tolerate any hot spice, and he raved about it. It's flavorful, and the microwave finish leaves the cauliflower slightly crisp, which we prefer.
Provided by PTG
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
- Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
- Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 4.4 g, Fat 2.5 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 54.5 mg, Sugar 1.7 g
SPICED INDIAN CAULIFLOWER SOUP
Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup.
Provided by lolsuz
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
- Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
- Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
- Bring to a boil then cover and simmer for about 20 minutes.
- Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.
Nutrition Facts : Calories 190.6, Fat 6.7, SaturatedFat 2.2, Cholesterol 9.9, Sodium 63.4, Carbohydrate 28.2, Fiber 4.9, Sugar 7.2, Protein 6.7
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