Cauliflower has always been kind of boring to me. It's usually the "filler" in those frozen bags of Mixed Vegetables that I don't usually buy. Definitely true in my case is the fact that cauliflower has gotten a bad rap as a bland veggie.
So I had this cauliflower hanging out in my refrigerator. I had previously seen a recipe for roasting it, and a different recipe for soup... A + B + XYZ =
Roasted Cauliflower & Red Pepper Curry Soup with Pumpernickel Croutons
1 head cauliflower
1 large red pepper
4 cloves garlic
olive oil, salt
Slice cauliflower crosswise, not into florets. Slice red pepper into 4-6 slices. Place all onto large baking sheet, along with garlic cloves; drizzle with olive oil and salt, preferably sea salt. Bake at 450 about 15 minutes, flip everything with a spatula, and bake another 10 minutes.
Pull skins off the pepper slices. Dump everything in a blender or food processor with 1 cup water or chicken broth and blend thoroughly.
Pour into a sauce pan and add:
2 tsp hot curry powder
1 tsp cardamom
1/2 tsp nutmeg
dash of cinnamon
dash of ground cloves.
Salt to taste.
Simmer 10 minutes on medium heat... Sprinkle with fresh cilantro.Pumpernickel croutons: slice pumpernickel bread into small cubes and bake 10 minutes at 350. Sprinkle on soup.YUM!!!
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg