Curried Cauliflower Bisque Recipes

CURRIED CAULIFLOWER AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

QUICK CURRIED CAULIFLOWER

Steps:

• Core cauliflower, leaving enough core that it remains whole.
• Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
• Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
• Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
• Cut in quarters and serve.

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

CURRIED CAULIFLOWER BISQUE

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.

CELERY-ROOT-AND-CAULIFLOWER BISQUE

Steps:

• In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.
• Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.

CAULIFLOWER BISQUE

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.