Wallace - 30 Days Of Cauliflower Recipes

Cauliflower is a victim of this nutritional racism. Yet, eating cauliflower can bring many health benefits. Although it has a reputation for being boring, this vegetable is very versatile and can be fried, boiled, roasted or pureed. And if you do not like the taste of it, hide it. Simple spices and seasonings can completely change the taste of cauliflower as you wish. Cauliflower is part of the cabbage family.

It is composed of compact stalks tipped with buds that never hatch. The stalks, like the flowers, are edible. Cauliflowers are mostly white, but there are also some purple or even orange varieties. Whatever their color, they can be eaten raw or cooked and in a multitude of ways. Season: cauliflower is available all year round in grocery stores.

• Make sure it is firm and compact.
• Check to see if it is free of bruises and small brown spots.
• The leaves that surround the cauliflower are not edible, but their appearance is a guarantee of freshness.
• The florets should be tightly closed.

• Make sure it is firm and compact.
• Check to see if it is free of bruises and small brown spots.
• The leaves that surround the cauliflower are not edible, but their appearance is a guarantee of freshness.
• The florets should be tightly closed.

It is also possible to divide it into small clusters that are ready to cook. After washing them, keep them in an airtight container for a few more days. Finally, you can blanch 3 minutes and freeze up to 6 months in freezer bags. Health Benefits Very low in calories, cauliflower provides only 25 calories per 100 g (1 cup). It is therefore an excellent ally for people watching their weight. It is also a good source of: vitamin C vitamin B vitamin K folic acid potassium It contains an interesting amount of fiber and antioxidant compounds that make it one of the most popular anti-cancer foods.

While cauliflower is the most easily digested of all the cabbage species, it can cause discomfort (flatulence, gas) in some people. To remedy this problem, it is often enough to cook in 2 different steps: one starts by making it boil 3 minutes, and then it is drained and then it is boiled again using fresh water until cooked. Culinary tips Cauliflower is a very versatile vegetable that is eaten in many ways: Raw In soups, vegetable soups and cream soups. Steamed and served with a salad dressing or sauce (cream, curry, cheese, bechamel, etc.) In foil, with other vegetables, fish, etc. Mashed with potatoes, carrots, etc. Great in au gratin dishes of all kinds: bchamel sauce, other vegetables, ground meat.

In Asian stir-fries. In omelettes, quiches and fritattas, souffles.

SOUPS

Slow-Cooker Curried Cauliflower Soup

There is just enough curry in this soup to give it an exotic touch. For a spicier soup, you can always add more curry powder, but without exaggeration as to not mask the delicate flavor of the cauliflower. INGREDIENTS: 2 tbsp. mild curry paste 1 cauliflower, cut into four, then into thin slices (about 2 lbs total) 1 potato, peeled and diced 4 cups chicken or vegetable broth 2 cups of half and half or milk 1/4 tsp. salt 1/4 tsp. tabasco sauce 1/4 cup red onion, thinly sliced 1/4 cup fresh cilantro, chopped DIRECTIONS: In a large skillet, melt butter over low heat. tabasco sauce 1/4 cup red onion, thinly sliced 1/4 cup fresh cilantro, chopped DIRECTIONS: In a large skillet, melt butter over low heat.

Add yellow onion and curry paste and cook, stirring, for about 5 minutes or until onion is softened. Put the onion mixture in slow cooker. Add cauliflower, potato and broth. Cover and cook on low for 4 to 6 hours. In a food processor or blender (or with a hand mixer), puree the soup until smooth, in batches. (You can prepare the soup up to this step and let it cool completely and place in airtight containers.

It will keep up to 2 days in the refrigerator.) Add the cream, salt and tabasco sauce in the slow cooker and mix. Cover and continue cooking at high intensity for 10 minutes or until the soup is hot. To serve, garnish each serving with red onion and sprinkle with cilantro. QUICKER VERSION Sauteing the onion in butter with the curry paste gives more flavor to the soup, but it takes more time. To save time, you can skip this step and simply mix the onion and curry paste with the cauliflower, potatoes and broth into the slow cooker. VARIANT Omit the garlic and add dried herbs, chili powder or freshly ground black pepper.

Servings: 10

Cumin & Orange Roasted Cauliflower Soup

Are you desperately looking for a quick soup recipe, that is not complicated but incredibly tasty? Look no further, I have what you need. INGREDIENTS: 2 cauliflower heads, chopped 2 onions, quartered 3 cloves garlic 1 tsp. of turmeric 1 tsp. paprika 1 tsp. cumin Salt and pepper 4 tbsp. olive oil 4 cups chicken broth Zest of one orange The juice of a quarter of an orange DIRECTIONS: Preheat oven to 450 F.

Mix the pieces of cauliflower, onions, garlic, turmeric, paprika, cumin, salt, pepper and olive oil. Place on a baking sheet and bake for 25-30 minutes, until everything is golden brown. Bring broth to a boil in a large saucepan and add the roasted vegetables. Reduce heat and simmer for 5 to 10 minutes. Add zest and orange juice. Puree using a blender or a hand blender.

Taste and adjust seasoning if necessary. Servings: 6

3 Cheese Cauliflower Soup

INGREDIENTS: 2 tbsp. butter 2 onions, chopped 1 tbsp. chopped garlic 2 potatoes, cubed 1 cauliflower, cut into florets 4 cups vegetable broth 3/4 cup grated fontina cheese 3/4 cup shredded mozzarella cheese 3/4 cup shredded sharp cheddar 1/3 cup half and half or heavy cream For the garnish: 6 slices bacon 1 cup croutons 1 tbsp. fresh chives 1 tbsp. fresh parsley DIRECTIONS: In a saucepan, melt the butter over low heat.