Cauliflower Soup Crispy Brussels Sprouts And Smoky Salmon Roe Food

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CAULIFLOWER SOUP WITH CRISPY BRUSSELS SPROUTS AND APPLES



Cauliflower Soup with Crispy Brussels Sprouts and Apples image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 12

3 cups cauliflower florets (from about 1 small head)
1/2 white onion, coarsely chopped
2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish
1 1/2 quarts whole milk
Kosher salt
Extra-virgin olive oil, for frying
6 to 7 Brussels sprouts, leaves separated
Fleur de sel
1 tablespoon finely chopped fresh chives
Cracked black pepper
1 pink lady apple
Smoked extra-virgin olive oil, for drizzling

Steps:

  • Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.
  • Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds. Drain on paper towels and season with fleur de sel.
  • To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper. Drizzle with the smoked olive oil.

CAULIFLOWER AND BRUSSELS SPROUTS



Cauliflower and Brussels Sprouts image

This recipe was my Grandma's. This was made for a Christmas side dish every year. It has always been a favorite of my mom's. I hope you enjoy!

Provided by BeccaB3c

Categories     Cauliflower

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
1 teaspoon lemon juice
1/2 lb Brussels sprout, about 2 to 3 cups
2 tomatoes, sliced (ripe)
1/4 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
1 (10 ounce) can condensed cheddar cheese soup
2 tablespoons buttered breadcrumbs

Steps:

  • Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
  • Then, cover it, and continue cooking until just tender.
  • Drain the vegetables.
  • Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
  • Sprinkle with thyme, salt, and white pepper.
  • Spoon the condensed soup on top and sprinkle with crumbs.
  • Bake at 350 degrees until bubbly and heated through.
  • (app. 25 minutes?) Serves 6.

Nutrition Facts : Calories 121.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.9, Sodium 620.2, Carbohydrate 16.8, Fiber 4.5, Sugar 4.6, Protein 5.9

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