CAULIFLOWER POLONAISE
Make and share this Cauliflower Polonaise recipe from Food.com.
Provided by Shahana
Categories Cauliflower
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Break cauliflower into flowerets.
- Cook in boiling water or steam until tender, drain.
- Heat margarine until lightly browned; stir in breadcrumbs, basil, parsley and seasoning.
- Spoon over hot cauliflower and serve.
Nutrition Facts : Calories 58.7, Fat 2.2, SaturatedFat 0.4, Sodium 83.5, Carbohydrate 8.4, Fiber 2.6, Sugar 2.6, Protein 2.5
CAULIFLOWER POLONAISE
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim away and discard the core of the cauliflower. Break into flowerets. Add the pieces to a saucepan with water and salt. Bring to a boil and simmer for 10 minutes or until tender. Do not overcook. Drain, keep warm.
- Blend the egg and the cumin.
- Heat olive oil and butter in a nonstick skillet large enough to hold the flowerets in one layer. Add the flowerlets, tossing and stirring briefly until the pieces start to take on color. Add the egg mixture, bread crumbs, salt and pepper. Toss and stir briefly. Sprinkle with chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams
CAULIFLOWER POLONAISE SOUP
A Polish dish with a French twist - the perfect dinner party starter
Provided by Gary Rhodes
Categories Dinner, Lunch, Snack, Soup, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- Quarter the cauliflower so you can easily cut out the thick central stem. Chop the remaining cauliflower roughly.
- Melt the butter for the soup in a large saucepan. When it bubbles, add the onion and soften over a gentle heat for a few mins, stirring regularly. When it looks translucent, add the cauliflower, cover the pan and cook for a further 5-6 mins, shaking the pan once or twice.
- Add the milk, raise the heat slightly and simmer, partially covered, for 20 mins until the cauliflower is soft enough to purée easily. Let stand for 5-10 mins, then liquidise in batches in a blender or food processor. You can make ahead to this point: leave to cool and refrigerate for up to a day or freeze for up to a month.
- To make the garnish, boil the eggs for 8-9 mins, drain and leave to cool. Cube the bread and process to crumbs. Melt a knob of butter in a large frying pan, add the crumbs and fry over a medium heat until golden brown. Keep moving the crumbs to colour them evenly, adding the second knob of butter if the bread soaks up the first. Tip the crisped crumbs onto kitchen paper, shake over a pinch of salt.
- Shell and halve the eggs. Separate yolks from whites and push through a sieve or chop both very finely.
- To serve, add the cream or extra milk to the soup, reheat and check the seasoning. Mix crumbs, egg yolks and whites with the chopped parsley. Ladle the soup into six warm bowls and sprinkle about 1 tbsp of the garnish in the middle of each, leaving a nice clean band around the edges. Pass the remaining garnish round at the table.
Nutrition Facts : Calories 306 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Protein 15 grams protein, Sodium 0.69 milligram of sodium
CREAMY CAULIFLOWER PAKORA SOUP
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! -Melody Johnson, DePere, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.
Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
CAULIFLOWER POTATO SOUP
A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
Provided by AMYL22
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 12
Steps:
- Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
- Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
- Cook on Low, stirring occasionally, for 2 1/2 hours.
- Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g
CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY
Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil.
- Add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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