Roasted Curried Cauliflower Soup Recipe Recipes Recipe For Lasagna

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ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY



Roasted Cauliflower And Curry Soup Recipe by Tasty image

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Provided by Isabel Castillo

Categories     Lunch

Yield 4 serving

Number Of Ingredients 20

14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk, 1 can
4 cups vegetable broth
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

Steps:

  • Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
  • In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
  • Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
  • Make the soup: Increase the oven temperature to 450˚F (220˚C).
  • Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
  • Roast for 25 minutes, until browned and tender.
  • Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
  • Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
  • Add the roasted cauliflower to a blender with the broth and puree until smooth.
  • Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams

CURRY ROASTED CAULIFLOWER SOUP



Curry Roasted Cauliflower Soup image

This savory soup is a great way to use cauliflower.

Provided by catie

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

Time 1h

Yield 8

Number Of Ingredients 10

1 head cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons curry powder, or more to taste
2 teaspoons mustard seeds
5 tablespoons butter, divided
⅓ cup chopped sweet onion
6 cups chicken broth
3 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
  • Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
  • Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
  • Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 9.5 g, Cholesterol 25.3 mg, Fat 12 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 825.3 mg, Sugar 4.3 g

CURRIED ROASTED CAULIFLOWER SOUP



Curried Roasted Cauliflower Soup image

For anyone who loves a rich, flavorful, thick and velvety soup, this Curried Roasted Cauliflower Soup is for you.

Provided by Deborah

Categories     Soup

Time 1h

Number Of Ingredients 11

1 large head organic cauliflower, chopped
1 large yellow onion, peeled and chopped
3-4 cloves garlic, peeled and smashed
6-8 tablespoons melted coconut oil or extra-virgin olive oil
5 cups organic vegetable broth (you can use chicken broth)
2 tablespoons curry paste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 can organic coconut milk (I use full fat)
Salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees
  • Add the chopped cauliflower, onion and garlic to a large bowl. Toss with the coconut oil (or olive oil).
  • Spread the vegetables out in a single layer on a baking sheet.
  • Roast in the oven for about 25-30 minutes or until golden-brown.
  • Meanwhile, heat the vegetable broth in a large stockpot (or Dutch oven) over medium-high heat.
  • Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
  • Remove the vegetables from the oven and carefully spoon them into the broth.
  • Simmer on low for about 15 minutes.
  • Blend the soup in batches in a blender, or using an immersion (stick) blender, blend the soup to desired consistency.
  • Stir in the coconut milk.
  • Salt and pepper to taste.

EASY CURRIED CAULIFLOWER SOUP



Easy Curried Cauliflower Soup image

I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.

Provided by Stacey Dodd

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

Time 45m

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil, or as needed
½ onion, sliced, or to taste
3 carrots, cut into 1/2-inch slices
½ red bell pepper, sliced
3 cloves garlic, peeled, or more to taste
1 head cauliflower, chopped
1 (32 fluid ounce) container chicken stock, or as needed
2 tablespoons yellow curry powder
1 tablespoon butter
4 dashes hot sauce (such as Tapatio®), or more to taste
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth.
  • Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g

ROASTED CAULIFLOWER LASAGNA



Roasted Cauliflower Lasagna image

Cauliflower is the star in this healthy lasagna, appearing in two roles-once when it's blended into the ricotta cheese filling for texture, and a second time when it's roasted and used in place of the traditional meatballs or sausage. Sweet red bell pepper adds complexity to the tomato sauce and balances the richness of the cheeses.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

8 cups cauliflower florets (from 1 head cauliflower; about 2 1/2 pounds)
2 tablespoons olive oil, plus more for coating the lasagna noodles
Kosher salt
One 28-ounce can no-salt added whole plum tomatoes
5 cloves garlic, 4 sliced and 1 chopped
1 large red bell pepper, diced
2 tablespoons tomato paste
1 cup fresh basil leaves
8 ounces whole-wheat lasagna noodles (about 10 noodles)
1 cup part-skim ricotta
1 large egg
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh flat-leaf parsley leaves, chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the cauliflower in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Spread the florets in an even layer on a baking sheet and roast, tossing once, until tender and golden brown in spots, 30 to 35 minutes. Cool slightly.
  • Put the tomatoes in a medium bowl and use your hands to crush them. Rinse the can with 1 1/2 cups water and add it to the bowl of tomatoes.
  • Heat the remaining tablespoon of oil with 4 cloves sliced garlic and 1/2 teaspoon salt in a small Dutch oven over medium heat until the garlic begins to sizzle and becomes aromatic, about 2 minutes. Add the bell pepper and cook, stirring, until soft, about 8 minutes. Add the tomato paste and stir to incorporate, about 30 seconds. Add the crushed tomatoes with their juice and 4 large leaves of basil. Bring to a boil, reduce the heat and simmer, stirring occasionally, until the sauce is thickened, about 40 minutes. You should have about 3 3/4 cups of sauce.
  • Meanwhile, bring a large pot of water to a boil. Drop the lasagna noodles one at a time into the pot. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl.
  • Combine the ricotta, egg, 1 1/2 cups of the roasted cauliflower and 1 chopped clove garlic in a food processor and pulse until evenly pureed. Tear the remaining basil into small pieces, add to the food processor and pulse 3 to 4 more times to chop the basil finely, but not puree. Transfer the mixture to a medium bowl.
  • Assemble the lasagna: Spread a thin layer of sauce (around 1/4 cup) on the bottom of a 9-by-13-inch baking dish. Lay 4 of the noodles on the bottom, without overlapping, cutting to fit, if necessary. Spread with half of the cauliflower-ricotta mixture, followed by half of the roasted cauliflower, one-third of the tomato sauce, one-third of the mozzarella and one-third of the Parmesan. Loosely fit 3 more noodles on top of the cheese without overlapping. Spread with the remaining cauliflower-ricotta mixture, followed by the remaining roasted cauliflower, one-third more of the tomato sauce, one-third more of the mozzarella and one-third more of the Parmesan. Top with the remaining 4 lasagna noodles, cutting just to fit. Then add the remaining tomato sauce, mozzarella and Parmesan. Cover with foil and bake until bubbly and hot, about 20 minutes. Remove the foil and cook until the cheese begins to brown, about 10 minutes more. Allow to rest for 10 minutes so the lasagna will cut more easily. Garnish with the parsley.

Nutrition Facts : Calories 580 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 85 milligrams, Sodium 970 milligrams, Carbohydrate 66 grams, Fiber 15 grams, Protein 33 grams, Sugar 13 grams

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories     Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium head cauliflower (about 7 cups of florets)
1/4 cup vegetable oil
salt
1 cup sweet onion, chopped
1 tablespoon gingerroot, finely chopped
2 teaspoons garlic, chopped
2 teaspoons curry powder
4 cups chicken stock
2 teaspoons lemon juice
salt and pepper

Steps:

  • Preheat oven to 450°F.
  • Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
  • Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
  • Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
  • Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
  • Garnish soup with swirls of Coriander Chutney prior to serving if desired.

Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
  • In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
  • Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

ROASTED CAULIFLOWER AND CURRY SOUP



Roasted Cauliflower and Curry Soup image

Make and share this Roasted Cauliflower and Curry Soup recipe from Food.com.

Provided by Chef Patience

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 head cauliflower, cut into florets
2 tablespoons oil
1 tablespoon butter
3 onions, sliced
1 1/2 teaspoons curry powder (or your favorite curry mix)
4 cups water
2 cups chicken broth or 2 cups vegetable broth
2 tablespoons fresh parsley, chopped
2 teaspoons salt, divided

Steps:

  • Preheat your oven to 450 degrees.
  • Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
  • Roast cauliflower until it turns brown, about 25 minutes.
  • Melt butter and add onions to medium size sauce pan. Cook onions until soft.
  • Add curry powder, cauliflower, water and broth to pan.
  • Cover and bring to a boil.
  • Uncover, reduce heat and simmer for 5 minutes.
  • Remove 3 cups of cauliflower from the pot.
  • Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
  • Add the 3 cups of cauliflower back inches Top with parsley.
  • Enjoy.

Nutrition Facts : Calories 178.5, Fat 10.7, SaturatedFat 3.1, Cholesterol 7.6, Sodium 1616.6, Carbohydrate 17, Fiber 5.1, Sugar 7.4, Protein 6.2

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