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Hailey’s dinner

Apps
Artichoke “pissalairde”

Cauliflower soup with croutons and roasted cauliflower

Steamed Cantonese fish
Squash and spinach salad
Carrots with mint
Rice
 
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@Michi we made me rouillie in a mortar and pestle. The wooden pestle is a much better tool for the job, it makes it super easy to create the emulsion. Doing it with a granite pestle would have been much more tiring.
 
@Michi we made me rouillie in a mortar and pestle. The wooden pestle is a much better tool for the job, it makes it super easy to create the emulsion. Doing it with a granite pestle would have been much more tiring.
I have no doubt about that. I'm waiting for my current batch of basil to grow enough to make a decent batch of pesto. Going to put my wooden pestle and granite mortar to the test then :)
 
I slowly sauté the onions with a few anchovies until they really carmelize and use that as the flavor base on top of pizza dough. Then I top it with roasted cauliflower florets and black olives. No cheese, no tomatoes.

This one didn’t have any black olive and I usually use 4-5 onions for the base.
IMG_5056.jpeg
 
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I slowly sauté the onions with a few anchovies until they really carmelize and use that as the flavor base on top of pizza dough. Then I top it with roasted cauliflower florets and black olives. No cheese, no tomatoes.

This one didn’t have any black olive and I usually use 4-5 onions for the base.
View attachment 298790
Thanks! I’ll put this the list.
 
Thanks! I’ll put this the list.
Here’s the recipe for the cauliflower soup I made a few weeks back

1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces,
2 medium onions, halved and thinly sliced
extra-virgin olive oil for roasting
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Sea salt and ground black pepper
2 tablespoons salted butter
4 garlic cloves, crushed
1 large potato (about 14 ounces), skin on, cut into 1-inch pieces
1 teaspoon ground turmeric
1 quart chicken stock, homemade
2 tablespoons sliced almonds
Coarsely chopped fresh parsley leaves, for serving

DIRECTIONS​

Heat the oven to 400 degrees. Blitz the florets pretty well with the olive oil and salt.

Meanwhile, melt the butter in a large saucepan, sautethe onions. A lot, almost carmelize them. Add the garlic and cumin/corriander and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
When the cauliflower is done, reserve about 1 cup cauliflower for the topping and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

Note. I often double the cauliflower and keep everything else roughly the same
 
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Here’s the recipe for the cauliflower soup I made a few weeks back

1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces,
2 medium onions, halved and thinly sliced
extra-virgin olive oil for roasting
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Sea salt and ground black pepper
2 tablespoons salted butter
4 garlic cloves, crushed
1 large potato (about 14 ounces), skin on, cut into 1-inch pieces
1 teaspoon ground turmeric
1 quart chicken stock, homemade
2 tablespoons sliced almonds
Coarsely chopped fresh parsley leaves, for serving

DIRECTIONS​

Heat the oven to 400 degrees. Blitz the florets pretty well with the olive oil and salt.

Meanwhile, melt the butter in a large saucepan, sautethe onions. A lot, almost carmelize them. Add the garlic and cumin/corriander and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
When the cauliflower is done, reserve about 1 cup cauliflower for the topping and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

Note. I often double the cauliflower and keep everything else roughly the same
Thanks. I make one with cauliflower and broccoli but I also add copious amounts of cheddar. No particular recipe, just put stuff together till I get what I want. I like your step of roasting the vegetables.
 
Thanks. I make one with cauliflower and broccoli but I also add copious amounts of cheddar. No particular recipe, just put stuff together till I get what I want. I like your step of roasting the vegetables.
Yeah, I’m lactose intolerant so I’m always on the lookout for vegan soup recipes, then I make them with chicken stock.

The roasted cauliflower is almost like having croutons around. If you can roast them nice and crispy they can go on top of anything. That’s where the cauliflower pissalairde came from; now I started shortening the roasting time a bit so they’d crisp up on top of the pizza dough and not get burnt. Those crispy sliced almonds are nice to have in your quiver too, just as useful in salads as soups
 
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