Cauliflowerandextraoldsoup Recipes

MOROCCAN CAULIFLOWER WITH PRESERVED LEMON

Moroccan Cauliflower With Preserved Lemon image

This rich, hearty cauliflower side dish with zesty Moroccan seasoning can also be served as a vegetarian main course.

Provided by Christine Benlafquih

Categories Side Dish

Time 35m

Yield 3

Number Of Ingredients 14

Ingredients

1 large head of cauliflower
1 1/2 teaspoons cumin
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon turmeric
Black or cayenne pepper, to taste
1 onion, sliced or coarsely chopped
3 cloves garlic, finely chopped or pressed
1/4 to 1/3 cup olive oil
1 preserved lemon, quartered
1 handful red olives (or violet olives)
1/2 cup water
2 to 3 tablespoons chopped fresh cilantro, for garnish

Steps:

Gather the ingredients.
Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices-cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)-and set aside.
In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.
Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
Sprinkle the fresh cilantro over the cauliflower and serve.

Nutrition Facts : Calories 331 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 4 g, Sodium 1130 mg, Sugar 8 g, Fat 28 g, ServingSize 3 servings, UnsaturatedFat 0 g

CAULIFLOWER SIDE DISH

Cauliflower Side Dish image

This recipe is easy and tasty. Even those who tell me they don't like veggies or cauliflower eat this one and love it.

Provided by ChristinaB

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

1 head cauliflower, quartered
1 tablespoon butter
1 cup minced onion
3 tablespoons butter
½ cup Italian-seasoned dry bread crumbs
salt and black pepper to taste

Steps:

Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.
Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 14.1 g, Cholesterol 20.4 mg, Fat 8.3 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 150.2 mg, Sugar 4 g

ROASTED CAULIFLOWER SOUP

Roasted Cauliflower Soup image

I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!

Provided by Jennie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

1 head cauliflower, cut into small florets
2 tablespoons roasted garlic-flavored extra-virgin olive oil
¼ teaspoon ground nutmeg
2 teaspoons garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 tablespoon butter
1 onion, finely chopped
3 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup milk
1 tablespoon dry sherry

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 13.2 g, Cholesterol 10 mg, Fat 7.6 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 969.3 mg, Sugar 5.6 g

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