During the winter, I’m always looking for fresh new ways of preparing vegetables, and cauliflower is an old favorite, whether it’s served raw or cooked. The following two recipes are from a recent hunt.
One is a soup from Dean Fearing’s 1987 “The Mansion on Turtle Creek Cookbook,” which I felt fortunate enough to find on a clearance rack. It draws a little kick from Creole mustard as well as some Worcestershire and Tabasco sauces added near the end of cooking. Fearing also offers a make-ahead tip in case you want to serve this at a dinner party.
The second is a salad recipe that comes from the recent “Eating Well: 500 Calorie Dinners” cookbook. It goes together quickly and gains a pleasant sweet-tart flavor, not to mention color, from the addition of chopped red apple.
Cauliflower Creole Mustard Soup with Green Onions
[amazon-product]B000VYVXC4[/amazon-product]1 medium onion, chopped
1 rib celery, chopped
2 cloves garlic, chopped
2 shallots, chopped
3 cups raw cauliflower florets, chopped
2 tablespoons vegetable oil
1/2 cup white port wine
1/2 cup sherry
1 quart chicken stock or vegetable stock
1 sachet of 1 bay leaf, 5 sprigs fresh time and 1 tablespoon white peppercorns tied in a cheesecloth bag
1/4 cup Creole mustard
Juice of 1 lemon
Salt, to taste
Ground black pepper, to taste
1 teaspoon Worcestershire sauce, or to taste
1/4 teaspoon Tabasco sauce, or to taste
1 cup heavy cream
1 bunch green onions, finely chopped
In a large saucepan over medium heat, sauté onion, celery, garlic, shallots and cauliflower in oil for about 5 minutes or until onion is transparent.
Stir in port and cook over high heat for about 5 minutes or until liquid is reduced by half.
Add sherry and cook for about 3 minutes or until liquor bouquet dissipates.
Add stock and sachet, bring to a boil, then simmer fro about 30 minutes or until liquid is reduced by half. Remove sahet.
Pour soup into a blender and bend until very smooth. Strain through a fine sieve and return to heat. Stir in mustard. Season to taste with lemon juice, salt, pepper and Worcestershire and Tabasco sauces.
Whisk in cream and heat through, but do not allow to boil. Pour equal portions into warm serving bowls. Garnish with chopped green onions and serve immediately.
Tip: Without the final addition of heavy cream, soup may be made up to 2 days in advance, tightly covered and refrigerated. Reheat and stir in heavy cream just before serving.
Makes 6 to 8 servings.
Adapted from “The Mansion on Turtle Creek Cookbook” by Dean Fearing
Creamy Chopped Cauliflower Salad
[amazon-product]0881508462[/amazon-product]5 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 small shallot, finely chopped
1/2 teaspoon caraway seeds
1/4 teaspoon freshly ground pepper
3 cups chopped cauliflower forets (about 1/2 large head)
2 cups chopped hearts of romaine
1 tart-sweet red apple, chopped
Whisk mayonnaise, vinegar, shallots, caraway seeds and pepper in a large bowl until smooth. Add cauliflower, romaine and apple. toss to coat.
Makes 6 servings.
From “Eating Well: 500 Calorie Dinners”