Spicy Cauliflower Soup Recipes

SPICY CAULIFLOWER SOUP

Steps:

• Turn the instant pot to saute mode.
• Add the chopped onions and minced garlic, and saute till translucent.
• Add the cauliflower, broth, coconut milk, paprika, cayenne pepper, salt, black pepper, coconut aminos, and cumin.
• Turn the instant pot to manual mode and cook on high pressure for 10 minutes.
• While waiting, fry the bacon on medium heat on a separate pan.
• Cut it into pieces when done and set aside.
• After 10 minutes, quick-release the instant pot and turn it off when done.
• Puree the cauliflower using an immersion blender.
• Alternatively, pour it into a blender or food processor and blend till smooth.
• Taste and adjust seasoning.
• Add the bacon and cilantro and serve.
• Follow the steps above, but instead of cooking in the instant pot, cook on the stove for 10 -12 minutes or until the cauliflower florets are soft and tender.
• Blend using an immersion blender.
• Follow the steps above, but cook in the crockpot for 3 hours or until the cauliflower florets are soft and tender.
• Blend using an immersion blender.

SPICY CAULIFLOWER SOUP

Steps:

• Chop the onion roughly and break the cauliflower into florettes.Melt the butter in a large heavy-based pan over a lowish heat and add the onion and cauliflower, allowing them to soften for a minute or two.Add the turmeric, ground coriander and cumin and stir, cooking for a further minute or two.Pour in the hot stock and allow to simmer for 45 minutes.Blitz with a stick blender or food processor and serve with crusty bread.

SPICY CAULIFLOWER SOUP

Steps:

• Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
• Add and cook, stirring often, over medium heat: 1 onion, peeled and diced, 1 carrot, peeled and diced, 1 teaspoon coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon chile powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried chile flakes, Salt, Fresh-ground black pepper.
• When very soft but not browned, add: 6 cilantro sprigs, coarsely chopped, 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups), 3 cups chicken broth, 3 cups water.
• Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with: Yogurt, Chopped cilantro or mint, A squeeze of lime juice.
• Variation
• For a richer soup, use all chicken broth. For a lighter, vegetarian soup, use all water.

SPICY CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees
• Chop up the head of cauliflower, separate the florets off the stem and leaves and place them on a Silpat lined baking tray.
• Remove the skin off the onion, ginger, and garlic cloves, roughly chop them up as well and add them to the baking tray as well.
• Wash and roughly chop up the celery stalks and add them to the tray as well.
• Add the oil, coriander, turmeric, cayenne, and smoked paprika to a small bowl and mix well.
• Then brush the spiced oil over the cauliflower, opinion, ginger, garlic, and celery on the baking tray.
• Place the spiced veggies in the 400 F oven and bake for 30 minutes until cauliflower is tender.
• Remove veggies from the oven, save a couple of roasted cauliflower florets to garnish the soup with, and add the rest to a blender along with the almond milk. Blend until it is as smooth as you like it to be.
• Season with salt and pepper to taste.
• Serve garnished with roasted cauliflower florets, jalapeño slices, and chopped cilantro.

SPICY CAULIFLOWER

Steps:

• Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

ALICE WATERS' SPICY CAULIFLOWER SOUP

Steps:

• 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
• 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
• 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick.
• 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
• VARIATIONS.
• For a richer soup, use all chicken broth.
• For a lighter, vegetarian soup, use all water.

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

SPICY SAUSAGE AND CAULIFLOWER SOUP

Steps:

• In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
• Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
• Reduce heat to medium; add vegetable oil.
• Add flour and cook, whisking to remove any lumps, until light brown.
• Stir in chicken broth, whisking to remove any lumps.
• Add cauliflower, and simmer until tender and begins to fall apart.
• Stir in half-and-half.
• To serve, top each bowl with desired amounts of crumbled sausage.
• Garnish with cheddar cheese and green onions, if desired.
• Serve immediately.
• Note: For a smoother soup, puree in a food processor before adding half-and-half.