Purple Cauliflower Soup With Walnut Oil Recipes

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PURPLE CAULIFLOWER SOUP WITH WALNUT OIL



Purple Cauliflower Soup With Walnut Oil image

Here's another recipe for colored cauliflower. But if what you have is white cauliflower and white potatoes, they will work just fine and the soup will be delicious--just not purple. If you're counting calories, you can use skim or low fat milk.

Provided by Chef Kate

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 leek, white part only, thinly sliced (1/2 cup)
3 medium purple potatoes, peeled and quartered (about 1 1/2 cups)
3 1/2 cups purple cauliflower florets, from 2 small heads purple cauliflower
4 cups whole milk
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
walnut oil (to garnish)

Steps:

  • In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
  • Add cauliflower, potatoes, milk and salt and bring to a simmer.
  • Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
  • Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.).
  • If serving warm, reheat gently and serve with a drizzle of walnut oil.
  • If serving cold, chill in the refrigerator before serving (also with walnut oil).

Nutrition Facts : Calories 207.5, Fat 11, SaturatedFat 6.4, Cholesterol 32, Sodium 366.8, Carbohydrate 18.9, Fiber 2.6, Sugar 15.8, Protein 10

CREAM OF WALNUT AND CAULIFLOWER SOUP



Cream of Walnut and Cauliflower Soup image

I got the recipe for this cream soup from a book entitled "Soup: superb ways with a classic dish", edited by Debra Mayhew. Its a great book with some interesting international style recipes. This recipe for walnut cream sounded good, so I decided to try it out. It was great!

Provided by cherber

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium cauliflower
1 medium onion, roughly chopped
2 cups unsalted chicken stock or 2 cups vegetable stock
2 cups skim milk
3 tablespoons walnut pieces
salt & freshly ground black pepper, to taste
paprika
chopped walnuts, to garnish

Steps:

  • Trim the cauliflower and break into small pieces.
  • Combine the cauliflower, onion and chicken stock and bring to a boil.
  • Cover and simmer for 15 minutes until cauliflower is soft.
  • Add the milk and walnut pieces, then puree in a blender until smooth.
  • Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.

Nutrition Facts : Calories 152.3, Fat 4.7, SaturatedFat 0.8, Cholesterol 2.5, Sodium 152.6, Carbohydrate 19.4, Fiber 4.3, Sugar 4.9, Protein 11.2

ROASTED PURPLE CAULIFLOWER WITH GOUDA



Roasted Purple Cauliflower with Gouda image

A bright, nutty, savory side dish with a meaty complexion. I don't care what people say: you can taste the purple!!

Provided by Granny Fay

Categories     Cauliflower Side Dishes

Time 1h50m

Yield 4

Number Of Ingredients 6

1 head purple cauliflower, cut into small florets
1 medium lemon, zested and juiced
1 cup grated Gouda cheese
4 cloves garlic, minced
1 tablespoon olive oil, or as needed
salt and cracked black pepper to taste

Steps:

  • Place cauliflower into a covered container. Add a bit of lemon zest if desired and all of the lemon juice. Add enough oil to lightly coat florets. Add garlic, olive oil, salt, and pepper. Cover the container and shake well.
  • Leave at room temperature to marinate for 1 to 5 hours.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Transfer cauliflower to a baking dish.
  • Bake, uncovered, in the preheated oven until florets turn dark purple and start to brown, about 30 minutes. Sprinkle with Gouda cheese and bake for 5 more minutes. Serve immediately or save for later.

Nutrition Facts : Calories 182 calories, Carbohydrate 12 g, Cholesterol 34.2 mg, Fat 11.8 g, Fiber 4.8 g, Protein 10.8 g, SaturatedFat 5.8 g, Sodium 290.2 mg, Sugar 4.1 g

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2007-01-10 In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes. Add cauliflower, milk and salt and bring to a simmer.
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Estimated Reading Time 7 mins
Category MAINS, VEGETARIAN, SOUPS, APPETIZERS
Total Time 35 mins
  • In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes. Add cauliflower, milk and salt and bring to a simmer. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
  • Remove the vegetables from the heat, let cool slightly and puree them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.)
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