COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS
Provided by Giada De Laurentiis
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
- For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
- For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
- In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
- Ladle the chilled soup into bowls and garnish with the croutons and bacon.
- Cook's Note: The soup can also be blended using an immersion blender.
CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS
Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
- Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
- Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.
Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium
CAULIFLOWER SOUP WITH CHORIZO
This recipe is able to be adapted quite easily depending on which added extras you like. We made a triple batch of the basic recipe - then changed it up each time. If you don't like chorizo use salami, ham, blue cheese or crispy croutons - whatever takes your fancy!
Provided by The Normans
Categories Cauliflower
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
- In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
- Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
- Serve with the bread of your choosing.
Nutrition Facts : Calories 547.2, Fat 37.7, SaturatedFat 19.2, Cholesterol 105.1, Sodium 977.8, Carbohydrate 33.6, Fiber 4.6, Sugar 9.2, Protein 20.6
CAULIFLOWER CHORIZO CASSEROLE WITH MIXED BEANS
This cheesy Cauliflower Chorizo Casserole with beans is the ultimate hearty and filling comfort food casserole for everyone's taste.
Provided by Kate
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Cut the cauliflower into small bite-sized florets and microwave for 8-10 minutes, or until fork tender.
- In a large skillet, heat the olive oil, add the minced garlic and diced onion, and saute for 3 minutes. Add the chorizo sausage and allow to brown on all sides, breaking the chorizo up with a spatula as it cooks. Add the oregano and chili powder and continue to cook for about 5 minutes stirring frequently, or until the chorizo is fully cooked. Stir in the beans, sliced olives, and the cooked cauliflower florets.
- Transfer the mixture to a 2.5-quart casserole dish and top with shredded cheddar cheese. Top with sliced olives, if desired. Bake for 15 minutes. Top with chopped cilantro leaves and scallions if desired. Allow to stand for 5 minutes and serve warm.
Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 9 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 217 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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