Cauliflowerbisque Recipes
CAULIFLOWER BISQUE
i saw this recipe in bon appetit, it sounds like a soup i had recently, and couldn't believe it was cauliflower
Provided by chia2160
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- combine chicken broth, water and bring to simmer.
- add saffron to pan, remove from heat, steep for 20 minutes.
- in pot heat butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes, covered in blender in batches, or with immersion blender puree all, add 3/4 c half and half.
GOLDEN VEGAN CAULIFLOWER 'BISQUE'
Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! It travels well, as the soup can be eaten hot, cold, or in-between. It always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food!
Provided by Paul Snave
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
- Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
- Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
- Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 10.7 g, Fat 17.7 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 12.9 g, Sodium 290.8 mg, Sugar 3.7 g
CURRIED CAULIFLOWER BISQUE
Provided by Florence Fabricant
Categories weekday, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them. Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes. Drain and set aside.
- While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes. Add the garlic, saute another few seconds, then stir in the curry powder. Cook, stirring, for two minutes. Add one-half cup of the milk and stir.
- Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree. Return the puree to the saucepan, add the remaining milk and bring to a simmer. Season to taste with salt and pepper.
- Mix the ginger and coriander with the yogurt.
- To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams
BBQ CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, salt, pepper, BBQ sauce
Provided by Robin Broadfoot
Categories Appetizers
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450˚F (230˚C).
- Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
- Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet. Drizzle with olive oil. Season with salt and pepper.
- Bake for 20 minutes.
- Remove florets from oven and toss with BBQ sauce.
- Return florets to the oven and bake for an additional 10 minutes until browned to your liking.
- Brush more BBQ sauce on the cooked cauliflower for extra flavor.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 20 grams
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- Heat olive oil in a large stock pot on medium-high heat; add onion, celery, carrots; cook until translucent, about 5 minutes.
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2009-08-24 Add cauliflower; sauté 2 minutes. Add 6 cups broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, or until vegetables are very tender. Cool slightly. …
From myrecipes.com
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- Melt butter in a Dutch oven over medium heat. Add leeks, celery, and garlic; sauté 10 minutes or until vegetables are tender, but not brown. Add cauliflower; sauté 2 minutes. Add 6 cups broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, or until vegetables are very tender. Cool slightly.
- Puree vegetables, in batches, in a blender or food processor until very smooth and creamy. Return pureed vegetables to pan. Stir in half-and-half, salt, and pepper. Bring soup to a simmer over medium heat. Stir in remaining 3/4 cup broth, and cook 5 minutes or until thoroughly heated. Garnish, if desired.
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