Cauliflower Velouté With Fresh Ginger And Coconut Milk Recipes

CAULIFLOWER VELOUTé (WITH FRESH GINGER AND COCONUT MILK)

Steps:

• Cut the cauliflowers into florets and the zucchinis into rounds.
• Drizzle with olive oil, sprinkle with salt and pepper and roast the cauliflower and zucchini rounds in the oven for 50 minutes at 350°F.
• Simmer the roasted cauliflower with coconut milk, stock, cumin and ginger for 20 minutes.
• Using an immersion blender (or stand up blender), blend the ingredients until velvety smooth.
• Reduce until the soup is thick (like a velouté).
• Garnish with chili flakes and freshly ground black pepper. Serve while it's hot.

CREAMY CAULIFLOWER WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.