Below, please find:
Perfect Creamy Cauliflower Soup
Cauliflower & Pea Cream Soup
Toasted sandwich filling
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From Jo Wheeler, here are a couple of soup recipes using cauliflower, both taken from ‘Fit For Life’ by Harvey & Marilyn Diamond. She says they’re both really nice, and she adds, “Sorry if the recipes look quite lengthy – it’s mostly herbs & stuff, so don’t be too daunted!”
Perfect Creamy Cauliflower Soup
2 Tbspns butter
1 Tbspn olive oil
1 med onion – chopped
6-8 spring onions – chopped
1 clove garlic – chopped
2 stalks celery – chopped
2 med cauliflower (hooray!) – cored & coarsely chopped
1/2 tspn sea salt
1/2 tspn curry powder (optional)
Freshly ground black pepper
1/2 tspn dried thyme
1 tspn dried basil
1 tspn dried marjoram or savoury
6 cups water (though I find I often need to add more later on)
2 Tbspns light miso or 2 tspns veg bouillon
Freshly grated nutmeg to taste (optional)
In large pan, melt butter & add oil. Add onion, spring onions, garlic, celery & cauliflower. Then add seasonings, mix well & cook uncovered over med heat for seversal mins – stir frequently.
Add water & miso (or bouillon), bring to boil & simmer, covered, over med heat for 15 mins or until cauli is tender.
Puree until smooth, adding nutmeg if desired.
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Cauliflower & Pea Cream Soup.
5 cups water
1 med onion – chopped
1 stalk celery – chopped
2 spring onions – chopped
1 med cauliflower – cored & chopped into 1″ florets
1 teaspn sea salt (optional)
1 Tbspn white miso or 1 teaspn veg bouillon
2 cups fresh or frozen peas
1 teaspn dried dill (or 2 Tbspns fresh)
1 Tbspn fresh parsley -chopped
1 teaspn dried basil
1/4 teaspn dried sage
1/4 cup fresh coriander
2 teaspns butter
In large pan, bring water to boil. Add onion, celery, spring onions, califlower, salt & miso/bouillon. Return to boil & simmer, covered, for 10 mins. Add peas & herbs, return to boil & simmer for further 10 mins. Puree until smooth & add butter when reheating. Adjust seasonings.
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Jo says, “Mashed cauliflower also makes a surprisingly delicious toasted sandwich filling (honestly!!) but it doesn’t use very much of it at a time. Just steam some, then mash it with some mayo, dijon mustard, finely chopped celery & season to taste. Top with alfalfa, grated carrot, shredded lettuce etc & toast the whole sandwich in a sandwich toaster (buttered side out!) Yum!! (My kids LOVE these)
You could also just stuff in a regular sandwich, wrap, or pita & omit the toasting bit.”