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!!!
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To Ponder..."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 Archives
March 2012
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