Browsing Tag

cauliflower

Summer Cauliflower Soup

This soup was a plan that turned into a delightful surprise. I knew I wanted to make a cauliflower soup since they are just starting to show up at markets and I knew I wanted to use coconut milk, but that was about it. Then I kind of followed the trail from one flavor to another, until I came upon a combo so delicious, I can’t wait to make this again. I had originally intended to eat this cold, but we couldn’t wait (and it was perfectly lunchtime) and it was so delicious hot, I forgot all about my plan for cold soup. 

Ingredients:

for the soup:
1 medium head of cauliflower, florets and stems cut into 1” pieces
3 garlic cloves, halved
1 can, unsweetened coconut milk
1-2” piece of ginger, peeled and chopped
water, to cover

for the salad:
4 scallions, thinly sliced
¼ c. roasted almonds, sliced or chopped
1 peach, diced
1 chile pepper (poblano, bell, jalapeno, etc.)

for the szechuan oil:
½ c. grape seed oil
3 star anise, whole
1 T. black peppercorns, whole
1 cinnamon stick, whole
¼ c. red pepper flakes

Method:

  1. Make the soup: In a pot add the cauliflower, garlic, coconut milk, ginger and water to cover. Simmer over medium-low heat until the cauliflower is tender. Blend until smooth in a blender.
  2. Make the szechuan oil: In a small dry pot add the star anise, black peppercorns and cinnamon stick. Toast for a few minutes until fragrant. Add the oil and let cook on low for around 20 minutes to infuse the flavor of the spices into the oil. Drain the oil through a fine mesh strainer into a bowl with the red pepper flakes. Let cool and store in the fridge.
  3. Roast the chile pepper: On a grill, over a gas grate or under the broiler, roast the pepper on all sides until charred. Transfer pepper to a bowl and cover for ten minutes to steam. Peel the skin off the pepper and remove the seeds. Now you are ready to dice the chile for the salad.
  4. Prepare the salad: Right before serving the soup gently combine the scallions, almonds, peach and roasted chile pepper.
  5. To serve the soup: Spoon a bit of salad into the bottom of each bowl. Top with the soup and drizzle with oil. Enjoy!

The best brussel sprouts & cauliflower bowl

I have always thought I would never do a “best” post. Until now. At the last restaurant I worked, this was one of the few dishes I didn’t dare to take off the menu…ever. It was a guest and staff favorite. It has been six years since then and this year I received multiple emails asking for the recipe. This recipe for the best brussel sprouts & cauliflower bowl is a keeper. It’s awesome as a side but perfectly amazing on it’s own as an entire meal.

The key to the absolute best flavor? Don’t fear the caramelization. Let the brussel sprout leaves fall off as you cut them and don’t throw them away. They are going to turn into crispy leaves with just a little bit of char. This is the gold!

Ingredients
2# brussel sprouts, washed, outer leaves removed if dirty and halved or quartered depending on how big they are
1 head of cauliflower, washed and cut into florets
salt and pepper
1/4 lb. bacon, diced (optional)
¼ c. golden raisins
¼ c. raw almonds, sliced or chopped
2 T. olive oil
2 T. lemon juice
1 T. honey
1 T. dijon
1/4 c. fresh herbs, finely chopped (a mix of parsley and thyme is my favorite)
red pepper flake, optional

Method
1. Preheat oven to 400 f.
2. Line two sheet pans with parchment paper. Put brussels on one and cauliflower on the other. Drizzle both with olive oil and gently toss with your hands. season both with salt and pepper. Roast until they caramelize and are tender when pierced with a knife, about 30-45 minutes.
3. While the veggies are roasting make the vinaigrette. Put the bacon in a saucepan over medium-low heat and cook until crispy.
4. Take the pan off the heat. In a large bowl transfer the bacon and about 2 T. of bacon fat. (you can freeze the rest for use later). Whisk in olive oil, dijon, lemon juice, honey, golden raisins, almonds and fresh herbs.
5. When the veggies are done cooking add them to the bowl. Give them a good stir and check seasoning adjusting as needed.
6. Serve immediately.

Component in Action
-use as a filling for tacos.
-serve as a side for a big dinner like Thanksgiving or alongside a roasted chicken.
-top over a cooked grain like rice or quinoa

Cauliflower & Crispy Kale Tacos

Move over regular old tacos. The crunchy kale is my favorite part. Or wait, maybe the sweet and spicy burst of golden raisin in between bites of smoky roasted cauliflower. Is it Taco Tuesday yet?!?!

Ingredients
1 head of cauliflower, cut into small pieces
1 head of kale, washed and dried well
Extra virgin olive oil, for drizzling
Smoked paprika
Ground turmeric
Salt and pepper
2 limes
1 T. maple syrup
2 T. chipotle in adobo sauce, finely chopped
¼ c. golden raisins

1 pack corn tortillas
2 scallions, sliced (garnish)
queso fresco or cotija (garnish)
Greek yogurt (garnish)

Method

  1. Preheat oven to 400 f.
  2. On a foil or parchment paper lined baking sheet, spread out cauliflower into a single layer. Drizzle with olive oil and sprinkle with turmeric, smoked paprika, salt and pepper. Put in oven and cook until tender and golden brown, around 20 minutes.
  3. On another foil or parchment paper lined baking sheet, spread out kale and drizzle with evoo, salt and pepper. Bake until crispy, being careful not to burn, around 20 minutes.
  4. While cauli and kale are cooking, make the sauce: In a large bowl stir together chipotle in adobo sauce, maple syrup, lime juice and golden raisins.
  5. Ten minutes before serving, wrap tortillas in foil and put in oven.
  6. When cauliflower and kale come out of the oven, put them in the large bowl and gently stir to combine with the dressing.
  7. To assemble: Put a spoonful of cauliflower mix in the center of each tortilla, top with scallions, queso fresco and greek yogurt. Enjoy!

Component in Action
-make tacos
-nachos
-filling for burritos
-bowls with rice, couscous or quinoa
-enchiladas smothered with red or green chili sauce

Immunity Boosting Vegetable Soup

I’ve been on a mission to keep our family healthy over the holidays, so I made a list of all the immunity boosting ingredients that popped to mind and crammed them all in a single soup that I will forever consider the official Sundquist family Immunity Boosting Vegetable Soup.

You could make this with vegetable stock. You could add some jalapeno’s for some heat. You could add chicken for extra protein. You could add fresh herbs like basil or cilantro. There are many variations and things you could play around with to make it your own official family soup:)

I hope this Immunity Boosting Vegetable Soup is as cozy inducing and delicious for your family as it is for ours.

Ingredients
2 T. olive oil
1 large onion, diced
5 garlic cloves, thinly sliced
2″ piece of fresh ginger, finely chopped
2 T. dried ground turmeric
1 lime, juiced
1 can of unsweetened coconut milk or cream
2 large carrots,
1 red bell pepper, diced
4 c. cauliflower, stems and florets cut into 1″ (bite sized) pieces
1/2 c. golden raisins
1 qt. chicken stock
4 c. kale, sliced
1 c. frozen peas
salt and pepper, to taste

Method
1.) Heat olive oil in a large soup pot over medium heat.
2.) Add onion, garlic and ginger. Cook for a around five minutes, stirring continuously.
3.) Add turmeric and cook another minute more.
4.)  Add coconut milk and lime juice and give a good stir with a wooden spoon to get any caramelized bits off the bottom of the pot.
5.) Add carrots, red bell pepper, cauliflower, golden raisins and chicken stock. Bring soup to a simmer.
6.) Let soup cook until carrots and cauliflower are tender around 20 minutes.
7.) Add the kale and frozen peas. Cook another five minutes.
8.) Add salt and pepper as needed.

Component in Action
-Enjoy simply as a cozy, immune boosting soup
-Spoon over baked sweet potatoes
-Spoon over rice or quinoa

 

How to Build a One Pot Wonder

Tonight I needed to make dinner fast for many reasons. Fox is four months and teething and River is four years and wanted to put together every puzzle in the house…together. This is what life is made of. This is what I’ll think of longingly 20 years from now I’m sure, yet I always feel like I am trying to do stuff so I can go do other stuff. For some reason the other stuff seems more pressing, like dishes and laundry and even making meals. But today we made all the puzzles, I nursed the baby so many times I lost count and Hans was able to come home for a quick dinner before heading back out again. I’m not gonna sugarcoat it, i was feeling stressed by the time five rolled around. After all, I had been trying to make a cup of tea since 1pm. All of this is to say that we have to make choices everyday and sometimes those choices need to include more time with family and less time in the kitchen.

There are a few things I try to keep on hand in the pantry and fridge: fresh garlic, fresh ginger, lemons, coconut cream or milk, fresh dark greens like spinach or kale and turmeric. It just so happens that these ingredients saved the day. But just because these specific ingredients saved my day, doesn’t help you much if your fridge and pantry tell a different story. This is why learning how to build a one pot wonder is so much more important than just following a recipe. You are the pot stirrer. You are the flavor expert for you and your people. Once you know what blocks to use, then you can start to riff in the kitchen and feel more confident.

You build a one pot wonder from the pot up. A hearty glug of olive oil over medium heat and then you begin building, stirring as you go.

Ingredients
1 onion
a couple T. of fresh ginger and garlic (chopped)
a heaping t. of curry powder
a t. of ground tumeric (or if you have fresh add it chopped with the ginger and garlic)
salt (to taste)
big splash of white wine (optional)
juice from half a juicy lemon
1 can of coconut milk or coconut cream (unsweetened)
1 head of chopped cauliflower (or riced cauliflower)
around 10 dates (chopped)
1 can black beans (rinsed)
1 c. frozen peas
a bunch of fresh spinach (washed well)

Method
1.) Add onion (chopped or sliced)
2.) Add some aromatics, in this case I added finely chopped fresh ginger and garlic.
3.) Add dried spices. Tonight I added curry powder, ground turmeric and a sprinkle of salt.
4.) Deglaze. This means add a bit of liquid to release everything from the bottom of the pot. I had an open bottle of white wine in the fridge so I added a big splash of wine, a half a lemon juice and a can of coconut milk.
5.) Add in hard vegetables and anything you want to cook. I added a bag of riced cauliflower from Trader Joe’s and some chopped dates. Let it cook for fifteen minutes.
6.) Now add anything that doesn’t take long to cook. I added a rinsed can of black beans and a cup of frozen peas.
7.) A few minutes before you sit down to eat, throw in a bag of fresh spinach (or other cooking greens) and put a lid on for five minutes. Boom!

Component in Action
-In addition to adding the onion at the beginning, you could also add carrot, celeriac, celery or tomatoes, bell peppers or even bacon.
-some other options for aromatics? try lemongrass, fresh tumeric, rosemary (finely chopped or whole sprigs so you can pull out later, fresh thyme finely chopped)
-Instead of curry, you could add herbs de provance, or even dried chilis or chili powder. You could also skip this step and wait until the end and add lots of fresh herbs like basil or cilantro or parsley or chives.
-for deglazing you could also use stock or even a few big splashes of cream.
-Instead of cauliflower you could add butternut squash, sweet potatoes, soaked dried beans…
-Instead of canned beans and frozen peas you could throw in towards the end other green vegetables like broccoli
-Instead of a bunch of spinach at the end you could also throw in other greens like swiss chard, rapini or kale.