Alice Waters Spicy Cauliflower Soup Recipes

ALICE WATERS' SPICY CAULIFLOWER SOUP

Alice Waters' Spicy Cauliflower Soup image

Make and share this Alice Waters' Spicy Cauliflower Soup recipe from Food.com.

Provided by kelly in TO

Categories Stocks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 teaspoon coriander seed, crushed
1 teaspoon cumin seed, crushed
1 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon dried chili pepper flakes
salt
fresh ground black pepper
6 fresh cilantro stems, coarsely chopped
1 head cauliflower, trimmed of green leaves and coarsely chopped or 6 cups cauliflower
3 cups chicken broth
3 cups water
yogurt
chopped fresh cilantro or of fresh mint
1 lime, juice of

Steps:

1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and 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.
3. 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.
4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
VARIATIONS.
For a richer soup, use all chicken broth.
For a lighter, vegetarian soup, use all water.

Nutrition Facts : Calories 212, Fat 15.3, SaturatedFat 2.3, Sodium 635.3, Carbohydrate 14, Fiber 4.5, Sugar 5.5, Protein 7.3

CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL

Cauliflower Soup with Pecorino Romano and Truffle Oil image

Provided by Carolynn Angle

Categories Soup/Stew Milk/Cream Food Processor Cheese Garlic Onion Appetizer Sauté Low Cal High Fiber Bacon Cauliflower Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3 1/2 cups (or more) low-salt chicken broth
1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
1/2 cup heavy whipping cream
White or black truffle oil (for drizzling)

Steps:

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

ALICE WATERS' CABBAGE SLAW - AN ADAPTATION

Alice Waters' Cabbage Slaw - an Adaptation image

Scaled down from the original mayo-less slaw recipe by Alice Waters. Zesty and fresh tasting. Slightly adapted, with the addition of an apple.

Provided by Yana W.

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 medium cabbage, outer leaves removed (about 1 1/2 pounds)
1 medium apple, peeled and sliced into matchstick sized strips
1 large jalapeno pepper, deseeded and finely chopped
1/2 small red onion, cut in half through the stem peeled and thinly sliced
1/2 cup loosely packed cilantro leaf, coarsely chopped
1 -2 tablespoon fresh lime juice
1 -2 teaspoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar

Steps:

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred into thin strips, using a sharp knife. Place the shredded cabbage in a large bowl.
Cut open the jalapeño, discard the seeds and chop it fine. Peel and finely slice the apple and the onion. Coarsely chop the cilantro.
Add diced jalapeño, sliced apple, sliced onion and chopped cilantro to the cabbage and toss to mix. Add the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
Let the slaw sit for 15 minutes, then mix again. Taste and adjust the seasonings.

Nutrition Facts : Calories 79.5, Fat 4.7, SaturatedFat 0.7, Sodium 208.9, Carbohydrate 9.8, Fiber 2.9, Sugar 6.1, Protein 1.2

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