Cauliflower Soup With Toasted Pumpkin Seeds Food

CAULIFLOWER WITH PUMPKIN SEEDS, BROWN BUTTER, AND LIME

Cauliflower With Pumpkin Seeds, Brown Butter, and Lime image

The perks of being a cauliflower: When the veg is deeply roasted and drizzled with butter, there are many.

Provided by Chris Morocco

Categories Bon Appétit Cauliflower Seed Side Kid-Friendly Vegetable Vegetarian Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, divided
1 large head of cauliflower
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
1/4 cup raw shelled pumpkin seeds
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro, plus leaves with tender stems for serving
1 tablespoon fresh lime juice

Steps:

Preheat oven to 450°F. Coat a large rimmed baking sheet with 1 Tbsp. oil. Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into 1/2" slices.
Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 20-25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15-20 minutes longer.
Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6-8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.
Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.

CAULIFLOWER SOUP WITH TOASTED PUMPKIN SEEDS

Cauliflower Soup with Toasted Pumpkin Seeds image

This mellow Cauliflower Soup with Toasted Pumpkin Seeds is the perfect start to a meal full of exciting flavors.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1 fresh or dried bay leaf
4 whole cloves
1 3/4 cups homemade or canned low-sodium chicken stock
1 head cauliflower, trimmed and cut into 1-inch florets
1 russet potato, peeled and quartered
1 bulb fennel, trimmed and chopped into 2-inch pieces
1 large white onion, coarsely chopped
1/2 cup milk
Pinch of freshly grated nutmeg
Coarse salt and freshly ground white pepper
Toasted Pumpkin Seeds
1/4 cup pumpkinseed oil (optional)

Steps:

Wrap bay leaf and cloves in cheesecloth; tie with kitchen twine. Place in a large saucepan; add stock, cauliflower, potato, fennel, onion, and 5 1/2 cups water. Bring to a boil; reduce heat, and simmer until vegetables are very tender, about 25 minutes. Discard clove bundle.
Working in batches, filling a blender no more than halfway, puree soup until smooth. Return soup to saucepan; stir in milk. Place over medium heat until just heated through (do not boil). Add nutmeg, and season with salt and pepper.
Sprinkle soup with pumpkin seeds, and drizzle with pumpkinseed oil, if desired. Serve hot or at room temperature.

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