Indian Spiced Cauliflower Soup Food

INDIAN CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
• Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
• Bake the cauliflower for 30 minutes.
• While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
• Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

SPICY CAULIFLOWER

Steps:

• Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

INDIAN SPICED CAULIFLOWER SOUP

Steps:

• Heat butter and oil in a large saucepan.
• Add onion and cook over low heat until soft.
• Add garlic and cook for a further 30 seconds.
• Add curry paste cook for 30 seconds.
• Add cauliflower and stir to coat with the curry paste.
• Add stock (If the stock doesn't cover the cauliflower add more water).
• Simmer for 15 minutes.
• Cool slightly before pureeing.
• (Use a hand held blender, or you can use a food processor).
• Return to the heat and stir in the yoghurt.
• Serve drizzled with cream and with pappadums.

INDIAN SPICED CAULIFLOWER SOUP

Steps:

• Heat a soup pot to medium and add oil to pan. Add garam masala and cumin and stir for 30 seconds. Add garlic, onion, and cauliflower plus a good pinch of salt and some pepper. Stir regularly until onions are soft - about 10 minutes.
• Add wine and cook down for a minute or two. Add stock, cover, and bring to a simmer.
• Cook until cauliflower is very tender, 15-20 minutes.
• Cool slightly and put through blender.
• Return to pot on low heat and whisk in yogurt.
• Taste and correct for seasoning.
• Serve topped with cilantro and pepper.

SPICED INDIAN CAULIFLOWER SOUP

Steps:

• Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
• Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
• Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
• Bring to a boil then cover and simmer for about 20 minutes.
• Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.

INDIAN SPICED CAULIFLOWER

Steps:

• Peel and chop Onion finely.
• Peel and chop Shallot finely.
• Dice Celery stalks.
• Place Shallot and onion and celery aside.
• Crush Garlic with large flat knife to remove skin.
• Finely dice Garlic.
• Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
• Finely dice Tumeric.
• Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
• Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
• In the meantime, heat Ghee in frying pan.
• When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
• When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
• Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
• When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
• Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
• Serve hot.

CAULIFLOWER SPLIT PEA SOUP WITH INDIAN SPICES

Steps:

• Place large saucepan over medium heat and add oil and bay leaf.
• Once oil is hot add onion and ginger with kosher salt.
• Add mustard seeds, cumin, and turmeric and mix onion, continuing to saute it until it is clear and begins to caramelize.
• Mix in cauliflower and allow to saute slightly, for 2-3 minutes, then add in chicken stock and split peas. Add enough water up to the level of the split peas and cauliflower.
• Bring to a boil, then bring down heat to simmer.
• Add sugar, chilli powder, coriander, vinegar, and and cover.
• Allow to simmer for 1-2 hours, mixing frequently. Soup is cooked adequately when cauliflower and split peas have broken down completely and combination resembles oatmeal consistency.
• Puree well in blender, then may return to heat to simmer until serving time.
• Salt before serving.
• Note, soup will be concentrated and thick, which makes it good to store in separate containers and add water prior to reheating. If soup is too thick for desired consistency, may add water and mix gently prior to heating.