Curried Cauliflower Soup

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 tbsp ground cumin
1 tbsp curry powder
1 tsp turmeric
1 medium-sized head of cauliflower, separated into florets and washed
1/2 tomato, chopped finely
5 or 6 cups of vegetable stock
1/4 - 1/2 cup 18% cream, or light coconut milk
juice of 1 lime
salt to taste

Heat olive oil in a large pot. Add onion and cook until translucent, about 5 minutes. Add spice, stir and cook until until fragrant, about 1 minute.

Add cauliflower florets and tomato and stir to coat in spices. Allow to cook to a minute or two, then add the stock. Bring to a boil, then reduce heat, cover and simmer until cauliflower is quite tender, about 20 minutes.

With an immersion blender, blend the soup until smooth. Add cream, lime juice and salt and adjust to taste.

Curried Cauliflower Soup via Treehugger

Spicy Peanut Stew

The basis of all African meals is a soupy stew served with a starch,” explains Jessica B. Harris, culinary historian and author of The Africa Cookbook: Tastes of a Continent. This West African version gets its distinctive taste from creamy peanut butter and chile-laced chopped tomatoes.

2 Tbs. olive oil
1 medium onion, diced (about 1 cup)
1 celery stalk, chopped (about 1/2 cup)
1 Tbs. grated fresh ginger
2 cloves garlic, minced (about 2 tsp.)
1 medium sweet potato, peeled and cut into 1-inch chunks (about 2 cups)
1 14.5-oz. can diced tomatoes with chiles
1 lb. butternut or acorn squash, cut into 1-inch chunks (about 3 cups)
1/2 lb. cauliflower florets (about 4 cups)
1/4 cup creamy peanut butter
6 cups cooked brown rice
1 head watercress, stems removed

1. Heat oil in large pot over medium low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.

2. Add potato and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.

3. Stir in 2 cups water, and season with salt and pepper. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.

4. Whisk together peanut butter and 1/2 cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. Spoon over rice, and top with watercress.

PER SERVING: 204 CAL; 6G PROT; 10.5G TOTAL FAT (2G SAT. FAT); 25G CARB; 0MG CHOL; 768MG SOD; 6G FIBER; 7G SUGARS

Vegetarian Times: Spicy Peanut Stew

Spiced Cauliflower with Spinach

1 kg cauliflower
3 tbsp vegetable oil
2 onions, finely sliced
2 garlic cloves, finely sliced
3 cm knob ginger, shredded
1 mild fresh green chilli
1 tsp mustard seeds
1 tsp ground cumin or cumin seeds
1 tsp ground coriander
half tsp ground turmeric
pinch of cayenne pepper
400g tinned chopped tomatoes
1 tsp garam masala
1 tsp salt
1 tsp sugar
150g baby spinach
2tbsp coriander leaves

cut the cauliflower into small florets and blanch for 3 mins. Drain, reserving 250ml water. Heat 2 tbsp oil in a frying pan and cook the onions gently for 5 mins, stirring. Add garlic, ginger and chilli and cook for 4 mins. In a second frying pan, heat remaining oil and fry mustard seeds until they start to pop. Add cumin, coriander, turmeric and cayenne, stirring well, then cauliflower, tossing well. Add onion mixture, tomatoes, 250ml water, garam masala, salt and sugar and simmer for 10 mins or until cauliflower is tender and sauce is thickened. Pile spinach leaves on top, cover and leave for 5 mins to wilt, then stir through.
scatter with coriander and serve with rice and pickles.

nibb'lous > spiced cauliflower with spinach

Cauliflower with Saffron, Pinenuts and Raisins

1 medium cauliflower, broken into small florets (keep the smallest leaves)
3 tbsps olive oil
1 large spanish onion, thinly sliced
50 strands of saffron, infused in 4 tbsps boiling water
3 tbsps pinenuts, lightly toasted
64g raisins, soaked in warm water
salt and black pepper

blanch the cauliflower in boiling salted water for a minute, then drain and set aside.

heat olive oil in heavy saucepan till hot but not smoking, then add onion with a pinch of salt. Turn heat to low, and cook very slowly, stirring regularly, for 15-20 minutes until golden in colour and sweet to smell. Remove from the heat, drain the onions and keep the oil.

set the same pan over high heat, and add back the olive oil. When hot, add cauliflower and leaves. Fry until cauliflower beings to colour, then add onions, saffron infused water, pinenuts, and drained raising. Give everything a good toss, and cook for 5 mins until water has more or less evaporated. Season and serve.

nibb'lous > cauliflower with saffron, pinenuts and raisins