Roasted Cauliflower Soup With Sea Scallops And Caviar Food

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CREAMY ROASTED CAULIFLOWER SOUP



Creamy Roasted Cauliflower Soup image

Incredibly rich, creamy roasted cauliflower soup with plenty of garlic, white beans, and a hint of ground nutmeg. Just 10 simple ingredients required!

Provided by Minimalist Baker

Categories     Entrée or Side     Soup

Time 1h15m

Number Of Ingredients 15

1 medium head cauliflower, cut into florets
1/2 medium yellow onion, sliced ((~3/4 cup as original recipe is written))
5 cloves garlic, peeled and left whole
1 Tbsp avocado oil
1 healthy pinch each sea salt & black pepper, plus more to taste
3/4 cup raw cashews
1 (15-oz) can white beans (such as Cannellini), rinsed and drained
4 cups vegetable broth ((or store-bought))
1 cup water
1/4 tsp ground nutmeg
1 Tbsp lemon juice
Parsley
Red pepper flakes
Pine nuts
Olive oil

Steps:

  • Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
  • Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
  • Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
  • While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
  • Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
  • Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
  • Turn off heat. Carefully transfer mixture to a high-speed blender (that's safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that's remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
  • Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
  • Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.

Nutrition Facts : ServingSize 1 serving, Calories 294 kcal, Carbohydrate 29 g, Protein 12.3 g, Fat 16.6 g, SaturatedFat 2.7 g, Sodium 568 mg, Fiber 8.1 g, Sugar 7 g, UnsaturatedFat 11.9 g

CAULIFLOWER SOUP



Cauliflower soup image

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

Provided by Esther Clark

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 4-6

Number Of Ingredients 10

1 large cauliflower (1.5kg), cut into florets
½ tbsp ground cumin
2 tbsp olive oil , plus extra for drizzling
4 thyme sprigs
1 onion , finely chopped
1 celery stick, finely chopped
1 garlic clove , crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley , finely chopped

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
  • Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
  • Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

HEALTHY ROASTED CAULIFLOWER SOUP



Healthy Roasted Cauliflower Soup image

Healthy and hearty roasted cauliflower soup.

Provided by Porchdog

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 40m

Yield 4

Number Of Ingredients 13

1 large head cauliflower, broken into florets
2 medium white onions, cut in half lengthwise and thinly sliced
3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons salted butter
4 cloves garlic, crushed
1 large potato, with skin, cut into 1-inch pieces
1 teaspoon ground turmeric
1 quart vegetable stock
2 tablespoons sliced almonds

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
  • Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
  • Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
  • Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
  • Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
  • Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 18.7 g, Fiber 9.4 g, Protein 8.2 g, SaturatedFat 5.4 g, Sodium 967.2 mg, Sugar 8.4 g

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

The color of sunflowers, this gently spiced soup comes from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable's deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you'd like.

Provided by Mayukh Sen

Categories     dinner, easy, lunch, weeknight, soups and stews, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available)
2 medium white onions, halved and thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Sea salt and ground black pepper
2 tablespoons salted butter
4 garlic cloves, crushed
1 large potato (about 14 ounces), skin on, cut into 1-inch pieces
1 teaspoon ground turmeric
1 quart vegetable or chicken stock
2 tablespoons sliced almonds
Coarsely chopped fresh parsley leaves, for serving

Steps:

  • Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
  • Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
  • When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
  • Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1006 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

Provided by estkay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h35m

Yield 6

Number Of Ingredients 7

2 heads cauliflower, broken into florets
olive oil cooking spray
¼ cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Steps:

  • Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil the cauliflower until browned, 20 to 30 minutes.
  • Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g

CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR



Cauliflower Soup With Seared Scallops, Lemon Oil and Caviar image

From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.

Provided by Raquel Grinnell

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil, divided
1 cup white onion, chopped
1 garlic clove, sliced
3 3/4 cups cauliflower (from 1 large head)
1 1/2 cups low sodium chicken broth
1 1/2 cups whipping cream
kosher salt
fresh ground white pepper
1 leek, cut into 1/8-inch-thick rounds (white and pale green parts only)
6 sea scallops, patted dry
1 (30 g) jar black caviar, like American white sturgeon (about 1 ounce)
6 teaspoons lemon-infused olive oil
fresh chives, finely chopped

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
  • Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes.
  • Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
  • Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
  • Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
  • Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side.
  • Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.

Nutrition Facts : Calories 375.5, Fat 34.9, SaturatedFat 15.6, Cholesterol 114.5, Sodium 198.7, Carbohydrate 11.1, Fiber 2.1, Sugar 3.1, Protein 7.3

ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
  • In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
  • In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
  • Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

CREAMY ROASTED CAULIFLOWER SOUP



Creamy Roasted Cauliflower Soup image

This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h10m

Number Of Ingredients 10

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant 1/4 teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  • Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
  • Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
  • Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  • Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
  • Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 bowl (recipe based on total of 3/4 teaspoon salt and regular-not low-sodium-vegetable broth), Calories 227 calories, Sugar 7.7 g, Sodium 1043.7 mg, Fat 17 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 5.3 g, Protein 5 g, Cholesterol 15.3 mg

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!

Provided by Jennie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h10m

Yield 6

Number Of Ingredients 12

1 head cauliflower, cut into small florets
2 tablespoons roasted garlic-flavored extra-virgin olive oil
¼ teaspoon ground nutmeg
2 teaspoons garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 tablespoon butter
1 onion, finely chopped
3 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup milk
1 tablespoon dry sherry

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
  • Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
  • Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
  • Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 13.2 g, Cholesterol 10 mg, Fat 7.6 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 969.3 mg, Sugar 5.6 g

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

Categories     Soup/Stew     Dairy     Garlic     Herb     Vegetable     Winter     Gourmet

Yield Makes 10 cups

Number Of Ingredients 9

2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream

Steps:

  • Preheat oven to 425°F.
  • Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  • In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

FABULOUS ROASTED CAULIFLOWER SOUP



Fabulous Roasted Cauliflower Soup image

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Provided by TOZENUF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h20m

Yield 6

Number Of Ingredients 10

2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  • Roast in the preheated oven until toasted and tender, about 30 minutes.
  • When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  • Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g

GOURMET'S ROASTED CAULIFLOWER SOUP



Gourmet's Roasted Cauliflower Soup image

Make and share this Gourmet's Roasted Cauliflower Soup recipe from Food.com.

Provided by drhousespcatcher

Categories     Cauliflower

Time 1h5m

Yield 10 cups

Number Of Ingredients 10

2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken stock or 3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leave
1 bay leaf
2 cups heavy cream
salt and pepper

Steps:

  • Preheat oven to 425°F.
  • Cut cauliflower into 1-inch flowerets (about 10 cups).
  • In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  • Turn frequently and remove any of the garlic and shallots if they are done soone.
  • In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
  • Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
  • Return soup to pot and stir in cream and salt and pepper to taste.
  • Heat soup over moderate heat until just heated through.
  • Note: You can easily alter the proportions of stock, water and cream to taste.

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