Purplecauliflowersoupwithwalnutoil Recipes

PURPLE CAULIFLOWER SOUP WITH WALNUT OIL

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).

CREAM OF WALNUT AND CAULIFLOWER SOUP

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.

CAULIFLOWER SOUP WITH CREMINI MUSHROOMS AND WALNUT OIL

Steps:

• Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
• Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
• To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.

CAULIFLOWER WALNUT BURRITOS RECIPE BY TASTY

Steps:

• Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
• Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
• To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

ROASTED CAULIFLOWER WITH WALNUTS AND PARSLEY

Steps:

• Preheat oven to 400 degrees. Toss cauliflower with 1 tablespoon oil on a rimmed baking sheet. Roast until golden brown, 30 to 35 minutes.
• Heat remaining tablespoon oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine. Return to heat, and cook until dressing is reduced by half.
• Combine cauliflower, walnuts, and parsley in a bowl. Pour dressing over top, and toss. Season with pepper.