Harissa Cauliflower Steak and Puree with Chimichurri
Cauliflower steak is proof that a humble vegetable can take center stage with the right preparation and bold flavors. Thick-cut slices of cauliflower are roasted or grilled until golden and tender, transforming into a hearty, satisfying dish. What truly sets this version apart is the use of North African spices—think warm cumin, smoky harissa, and toasted nuts like almonds or pistachios. These aromatic, earthy flavors bring depth and complexity, turning a simple cauliflower steak into a magnificent, flavor-packed experience.
Not Your Hospital Cauliflower
I remember the first time I heard of cauliflower steak. It didn’t immediately appeal to me. In fact, I only started paying attention to it when I went vegan for about nine months. Like many people, I associated cauliflower with bland, overcooked hospital food—soggy, flavorless, and uninspired. But I quickly learned how wrong I was.
When prepared the right way, cauliflower can truly shine. It becomes tender and crisp, rich with flavor, and—yes—magnificent. Especially when paired with bold seasonings like cumin, toasted almonds, or North African spice blends like harissa, cauliflower in steak form is elevated into something special. These flavors bring out its natural nuttiness and depth, turning a humble vegetable into the star of the plate.
Tips for Perfect Cauliflower Steaks
1. Choose the Right Cauliflower
Pick a large, firm head of cauliflower with tight, white florets. A larger head gives you more surface area to cut sturdy "steaks" without them falling apart.
2. Cut Carefully
Slice straight through the center to get thick steaks—about ¾ to 1 inch thick. You’ll usually get 2–3 solid steaks from one head. The rest can be roasted as florets.
3. Don't Skimp on Seasoning
Cauliflower loves bold flavors. Use a generous amount of oil and spice rub so the steaks get a nice crust. North African spices like harissa, cumin, coriander**, paprika, and a dash of cinnamon really elevate it.
4. Preheat Your Pan or Oven
Whether roasting or pan-searing, make sure your cooking surface is hot. This helps caramelize the edges and gives a golden-brown crust without overcooking the center.
5. Use a Cast-Iron Skillet (If You Can)
For the best sear, use a cast-iron skillet. It distributes heat evenly and gives the steaks a nice char.
6. Finish with Texture and Acidity
Top with toasted almonds or pistachios for crunch, and a drizzle of lemon juice or tahini sauce to brighten the dish and balance the spices.
7. Don’t Waste the Extra Bits
Any florets or broken pieces left over can be roasted alongside the steaks, tossed into a salad, or blended into soup later.
Why Chimichurri Is the Perfect Match for Roasted Cauliflower
If you're looking to take your roasted cauliflower to the next level, chimichurri is your secret weapon. This vibrant Argentinian sauce — made with fresh parsley, garlic, vinegar, olive oil, and a hint of chili — adds a zesty, herbaceous punch that beautifully complements cauliflower's earthy sweetness.
When the cauliflower comes out of the oven golden and crisp, a generous drizzle of chimichurri instantly livens up each bite. The acidity from the vinegar balances the caramelized edges, while the herbs bring a fresh, garden-bright contrast to the warmth of the roasted veggies.chili flakes.
For more cauliflower recipes, check out more on the website including Cauliflower Tumeric Chickpea Soup, Cauliflower Piccata, Fried Cauliflower 'Chicken’ Sandwich, Cauliflower Kedgeree with Farro and Raisins, Creamy Roasted Broccoli and Cauliflower Bake, and Mushroom, Broccoli and Cauliflower Stirfry.
Harissa Cauliflower Steak and Puree with Chimichurri
Elevate your veggie game with cauliflower steak—roasted or grilled until golden, then infused with bold North African spices like cumin and harissa. A hearty, flavor-packed plant-based dish that proves cauliflower is anything but bland.
Ingredients
- 1 tablespoon harissa spice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups steamed cauliflower
- 2 tablespoons olive oil
- 1 garlic clove (optional)
- Pinch of nutmeg
- Splash of rice wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- 1 cup Italian parsley
- 3 garlic cloves
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon chilli flakes
- 1 tablespoon sesame oil
- 2 tablespoons slivered almonds
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- 1 tablespoon ghee
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 tablespoons butter
- Splash of lemon juice
- Fresh herbs and butter (optional, for finishing)
- Water or broth (for steaming)
Instructions
- Slice thick a steak or two from the center of the cauliflower head. Set aside remaining florets for the purée.
- Steam or blanch the extra florets for 8–10 minutes (test with fork). Drain and cool slightly.
- While the cauliflower cools, mix the harissa spice, olive oil, garlic powder, tomato sauce, salt, and pepper until it forms a thick paste, set aside.
- Take the cooled cauliflower, blend in a food processor with olive oil, garlic (if using), vinegar, water, salt, pepper, and nutmeg. Blend until smooth and creamy and adjust seasoning to taste.
- In a dry pan, lightly toast the almonds, coriander seeds, and caraway seeds in sesame oil over medium heat until fragrant (about 5–6 minutes).
- In a pan with a bit of butter or ghee, bloom the harissa paste for 5 minutes on low heat. Let it cool slightly, then rub generously over the cauliflower steaks.
- In a hot pan, add a mix of ghee, sesame oil, and olive oil. Sear the cauliflower steaks for 5–7 minutes on each side until golden and crispy.
- After searing both sides, pour a splash of water or broth around the steaks, cover with a lid, and steam for 2–3 minutes until tender.
- Plate the steaks over the cauliflower purée, drizzle with chimichurri, top with the toasted aromatics, a squeeze of lemon, and fresh herbs or butter if desired.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Creamy Roasted Broccoli and Cauliflower Bake
A Comforting, Flavor-Packed Side Dish
If you're looking for a dish that’s equal parts comforting, delicious, and packed with veggies, this Cheesy Roasted Broccoli & Cauliflower Bake is the perfect choice! Roasting brings out the natural sweetness and nuttiness of the vegetables, while a velvet-textured, Bechemal sauce and cheese topping takes it to the next level. Whether you're serving it as a hearty side or enjoying it as a main dish, this bake is a guaranteed crowd-pleaser. Get ready for golden, bubbly cheese, tender roasted veggies, and a dish that’s as easy to make as it is to devour!
Casseroles: The Ultimate Comfort Food
Casseroles have been a staple in home kitchens for generations, loved for their convenience, versatility, and hearty flavors. These one-dish meals are perfect for busy weeknights, potlucks, or holiday gatherings, offering a delicious way to combine proteins, vegetables, starches, and creamy sauces into a warm, baked delight.
While this recipe is a classic cheese and vegetable bake, you can add some lean protein like chicken breast if you like. Cook it separately and fold into the vegetables along with the onions and garlic.
Why People Love Casseroles
Easy to Make: Most casseroles involve minimal prep—just layer the ingredients, pop them in the oven, and let the heat do the work.
One-Dish Wonder: No need for multiple pots and pans; casseroles keep things simple.
Great for Meal Prep: Many casseroles can be made ahead of time, stored in the fridge, and reheated when needed.
Customizable: From cheesy and creamy to light and veggie-packed, casseroles can be adapted to fit any dietary preference.
Tips for a Perfect Casserole
Use the Right Dish: Glass and ceramic baking dishes work best for even cooking.
Don’t Skip the Cheese or Topping: A crispy breadcrumb or cheese topping adds a delicious finishing touch.
Let It Rest: Allow casseroles to cool slightly before serving so they set properly.
Casserole Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze casseroles before or after baking for long-term storage.
Reheat in the oven at 350°F (175°C) for the best texture, or use the microwave for quick servings.
Roasting Cauliflower and Broccoli in the Oven
When it comes to adding vegetables to bakes and casseroles, some people prefer to boil or blanch them before baking. In my recipe, I treat the cauliflower and broccoli the same way I do when cooking them to eat on their own—by roasting at 350-400°F for about 15-20 minutes. In my opinion, vegetables taste better this way, and that goes for cruciferous veggies, mushrooms, onions, sweet potatoes—you name it. The dry heat enhances the flavor, improves the texture, and caramelizes the veggies, concentrating their natural sweetness.
Follow these tips to get perfectly roasted veggies every time!
1. Start with Dry Vegetables
After washing, pat the broccoli and cauliflower completely dry with a towel. Excess moisture leads to steaming instead of roasting, preventing that delicious crispiness.
2. Cut Evenly
Chop the florets into similar sizes to ensure even cooking. Smaller pieces will roast faster and get crispier, while larger ones may stay too firm.
3. Use High Heat
Roast at 400-425°F (200-220°C) for the best caramelization. Lower temperatures won’t achieve that golden-brown crispiness.
4. Don’t Overcrowd the Pan
Spread the vegetables in a single layer with space between them. Overcrowding leads to steaming instead of roasting, making them soft instead of crispy.
5. Use Enough Oil
Toss the florets with olive oil or avocado oil to coat them evenly. This helps achieve a crispy, golden-brown texture. About 1-2 tablespoons per sheet pan is ideal.
6. Season Well
Salt and pepper are a must, but try adding garlic powder, smoked paprika, chili flakes, or lemon zest for extra flavor.
Parmesan cheese or nutritional yeast sprinkled on before the last few minutes of roasting adds a savory kick.
7. Roast on a Preheated Baking Sheet
For extra crispiness, place the baking sheet in the oven while it preheats, then spread the veggies on the hot pan. This helps them brown faster.
8. Flip Halfway Through
After 15-20 minutes, give them a good stir or flip with a spatula to ensure even browning.
9. Finish with a Flavor Boost
Squeeze fresh lemon juice or drizzle balsamic glaze right before serving for a bright, tangy contrast.
Add crushed nuts or crispy breadcrumbs for extra crunch.
10. Watch for Doneness
Roast for 15-20 minutes, or until the edges are golden brown and crispy. If you like them extra crispy, leave them in for a few more minutes.
Creamy Roasted Broccoli and Cauliflower Bake
Ingredients
- 32 oz cauliflower florets
- 32 oz broccoli florets
- 1/8 + 1/8 cups olive oil (use more if needed)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 1/2 cups grated cheese (I used pepper jack)
- 3 tablespoons grated parmesan cheese (optional)
- 1 tablespoon butter
- 8 oz heavy cream
- 1 chicken bouillon cube + 1 cup water (or 1 cup chicken broth)
- 3 tablespoons flour
- 1 tablespoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon Royco Usavi Mix (or an all-purpose seasoning)
- 1 teaspoon salt (optional)
Instructions
- Trim any undesirable ends from the florets and cut them into uniform pieces if needed.
- Toss the vegetables with oil and season to taste.
- Bake at 350°F for 15-20 minutes, tossing halfway through for even cooking.
- Remove from the oven and let cool slightly.
- In a skillet, sauté the chopped onion and garlic until translucent, then mix them into the vegetables in the baking dish.
- Pour the béchamel sauce over the vegetables, mix gently, and top with pepper jack cheese.
- Bake at 350°F for another 15-20 minutes, then broil at 500°F for 3 minutes until the top is golden and crispy. Keep a close eye to prevent burning!
- Finish with a dusting of Parmesan cheese and serve hot once set.
- To make the sauce, melt the butter over medium-low heat, then whisk in the flour to form a smooth paste.
- Crush the bouillon cube and add it along with the water, whisking continuously. Then, pour in the cream.
- Stir until the mixture comes to a gentle boil, ensuring there are no lumps, then add the seasoning.
- Reduce the heat to a simmer and continue stirring until the sauce is thick, smooth, and creamy but still easy to mix.
- Adjust seasoning to taste before removing from the heat.
Nutrition Facts
Calories
830Fat (grams)
57.9 gSat. Fat (grams)
34.2 gCarbs (grams)
57 gFiber (grams)
21.1 gProtein (grams)
34.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Duck Breast with Mashed Cauliflower, Mushrooms and Asparagus
Duck breast. Easier to handle than a lot of people realize! You cook it the same way you cook steak - sear on high heat, baste with herbs and fat, and get it to your desired internal temperature. Take care not to overcook and dry it out! High in fat, yes, but also protein, and with half the daily iron requirement, it's a fancy break from what you typically eat; you can make a dinner special without leaving the comfort of your home.
Inspired by the French classic dish duck l'orange, use citrus to boost the red wine sauce and the mashed cauliflower to pair with juicy, roasted asparagus and mushrooms.
I would suggest serving this with a glass of light or medium-bodied red wine, such as a quality pinot noir, to balance out the fattiness of the duck and compliment the fruity notes in the sauce.
This recipe makes for a great winter dish that will make you feel fancy and cosy at the same time! The switch from potato to cauliflower relieves much of the guilt, and you'll get to enjoy a low-carb plate of delicious veggies and protein.
Cauliflower Piccata
Is cauliflower underrated? Yes, and I think part of the reason is its association with broccoli, which many people don't like-- probably because they haven't had it cooked right! Strictly boiled is a terrible idea; generally, I recommend it roasted with parmesan, garlic, salt, and black pepper.
I'm sure you've seen cauliflower served in a variety of ways on restaurant menus. I'm talking cauliflower steak, rice, or soup to name a few.
This recipe, of course, treats the vegetable like a piece of butterflied, flattened chicken breast (or veal, actually) to make the classic Italian piccata. The dish combines capers and lemon juice with heavy cream (I used coconut to make it vegan), white wine, fresh parsley, garlic, and butter which brings everything together.
You can eat it as is Secondo style or with some hot pasta!
Ingredients
1 large cauliflower head (you will likely have a some individual florets left over)
2 tablespoons capers
1/4 - 1/3 cup olive oil
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
1/2 cup flour (more or less depending on what you need to drench the cauliflower)
1 tablespoon steak seasoning
1/3 cup white wine
2-3 tablespoons lemon juice + slices to garnish
1-1 1/2 cups vegetable broth (depending on how saucy you want the dish)
2 teaspoons garlic, minced
Cooking spray
2-3 tablespoons fresh parsley, chopped
5 ounces coconut cream
Instructions
Remove the leaves and stem from the cauliflower head and cut lengthwise into 1/2-1 inch slices - you want them thick enough to not break down while cooking, but not too thick. 1 large head will give you 3-4 slices; you can keep the extra florets for another recipe. Make sure the cauliflower is dry so that it does not become soggy!
Season the cauliflower with 1 teaspoon garlic powder, salt, and black pepper.
Season the flour with the steak seasoning and 1 teaspoon garlic, mix well. Drench the cauliflower slices one by one, set aside.
Pour the olive oil into the nonstick pan until the entire surface is covered (you can adjust accordingly) and turn the heat to medium-high.
Add the cauliflower slices to the pan and cook for 2-3 minutes, cooking each side until golden. Remove from the pan.
Add the butter to the remaining oil and melt, and deglaze with the white wine, cook for about 1 minute. Add the garlic and capers, cook for about 2 minutes.
Follow this with the lemon and broth, then simmer for about 5 minutes (you can reduce the heat if necessary).
Mix in the coconut cream and stir; the mixture should start to thicken—if too watery, add 1/2 teaspoon of flour. Add the cauliflower back to the pan and cook on both sides for 1 minute each (you don’t want to overcook though!), and make sure you flip over the cauliflower slices gently to prevent them from breaking down.
Sprinkle with fresh parsley and gently shake the pan to distribute the sauce and herbs.
Remove from heat and serve hot with extra capers and lemon slices - I used limes because that's what I had! Serves 2.
Cauliflower Kedgeree with Farro and Raisins
The funny thing about this dish is that I first head about it on the Netflix show The Crown in Season 4 when Margaret Thatcher was making dinner. The British dish is connected to its colonial past, inspired by an Indian/South Asian dish known as khichuri among other names, which is sometimes served with fried fish.
Typically the dish has curried rice, spices, smoked fish, heavy cream, fresh parsley, herbs, and boiled eggs - sometimes with peas and raisins added in.
Kedgeree is considered a brunch dish more than anything, but I ate mine both for lunch and dinner! It also makes for a great side dish for a table full of guests looking for something savoury.
Since khichuri is rice mixed with lentils, I decided to add in another grain - farro. It has plenty of health benefits, including fibre and protein. I also switched out the regular rice with cauliflower rice to make for a lower-calorie dish - but you can use regular rice if you prefer!
The smoked whitefish adds rich flavourful undertones that compliment the rice and are absorbed by the rice, and the butter and cream make it an undeniable comfort food of sorts.
Once you make it, it will likely become a quick and easy staple in your home, enjoy!
Ingredients
16 ounces frozen cauliflower rice
8 ounces uncooked farro
1/4 large yellow onion, diced
1 tablespoon fresh garlic, minced
2 tablespoons fresh parsley (keep half to garnish)
2 tablespoons rice seasoning (I used Roberston’s Spice for Rice - optional)
1 tablespoon Aromat spice (optional)
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon coriander
1 teaspoon cumin
1/4 cup coconut cream or heavy cream
3 chicken broth sachets
2 tablespoons curry powder
1 teaspoon turmeric
1/4 cup raisins
1/2 lb. smoked white fish
3 tablespoons butter
1 tablespoon peanut oil
3 eggs
Instructions
Place the eggs in a medium pot submerged in water for about 10-12 minutes. Removed from heat and set aside with the lid on top. They should be hard-boiled after that, reduce the time for softer yolks.
In another pot, place the farro grains in boiling water with two sachets of broth. Follow the instructions on the box or boil the farro for about 30-35 minutes until softened and cooked through. Drain the water, set aside.
While the farro is cooking, soak the raisins to rehydrate them - they will go from being dry to plump and juicy.
In a large pan, sauté the chopped onion and garlic in the oil and butter until fragrant, and the onion begins to soften - about 2-3 minutes. Add all the spices and one tablespoon of the parsley. Cook for another minute to coax the flavours out - this is called blooming!
Prepare the cauliflower rice according to the package - you can also grate fresh cauliflower and lightly sauté in olive oil with salt and pepper. Close the pot or pan with a lid and allow the cauliflower rice to steam for about 5 minutes then set aside.
In a large bowl, mix the drained cauliflower rice, farro and raisins. Remove the bones from the smoked fish and break the fillet up into small pieces. Mix those in and save a bit for topping.
Add in the cream, and simmer the kedgeree for about 10 minutes with the lid on top. To prevent burning the bottom of the pot, add a little bit of water or broth.
Season to taste and transfer to a serving dish. Garnish with the halved or quartered eggs, fresh parsley and extra smoked whitefish.
Eat immediately, especially if using cauliflower rice - it’s best when used in the following day or two in a sealed container in the fridge, or frozen.
Tip: If reheating the eggs, make sure you cover them in the microwave, in case they explode.
Mushroom, Broccoli and Cauliflower Stirfry
Mushrooms are an easy addition to any meal, especially for plant-based eaters or anyone looking for bold, veggie-forward flavors. They bring a deep, savory umami that adds richness without needing meat, making them perfect for a variety of dishes.
Stir-fries are a fantastic way to get dinner on the table fast without sacrificing flavor or nutrition. They’re incredibly versatile, you can swap in whatever vegetables you have on hand, experiment with different spices and sauces, and easily adjust portions to suit your appetite or crowd size. Stir-fries lock in vibrant color, texture, and nutrients, especially when you keep the cooking time short and the heat high.
If you’re looking for inspiration beyond this stir-fry, check out these other mushroom recipes, but there are so many more:
– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. You can serve it as a light side or bulk it up with egg noodles for a heartier meal.
If you have a wok, great. If not, a large non-stick saucepan works just as well. Just be sure not to overcook the veggies, you want them to keep their crunch and nutrients.
Mushroom, Broccoli and Cauliflower Stirfry
A quick and flavorful vegetable stir-fry made with shiitake mushrooms, cauliflower, and broccoli, tossed in a savory soy-ginger sauce with bold spices. Perfect served hot with egg noodles for a satisfying plant-forward meal.
Ingredients
- 2 cups shiitake mushrooms
- 2 cups cauliflower florets
- 2 cups broccoli
- 2 tablespoons soy sauce
- 2 tablespoons cooking wine
- 1 tablespoon steak and chops seasoning
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1 tablespoon coriander
- 1 teaspoon red chili flakes
- 1 teaspoon black sesame seeds
- 1 tablespoon rice vinegar
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup egg noodles
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fresh garlic, minced
- 1 teaspoon fenugreek powder
- 1/2 large shallot, minced
- 1/3 cup green onions, chopped
Instructions
- In a hot skillet, melt the butter with the olive oil. Add the spices, salt, and pepper. Sauté on medium-low heat for 2 to 3 minutes.
- Add the mushrooms, broccoli, and cauliflower. Cook for another 5 minutes, allowing the vegetables to sweat and release their moisture.
- Once most of the moisture has evaporated from the mushrooms, deglaze the skillet with the soy sauce, cooking wine, and rice vinegar. Cook for 2 minutes.
- Add the fresh ginger and continue to sauté for another 2 minutes.
- Season with additional salt, pepper, and chili flakes to taste. Serve hot.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Fried Cauliflower 'Chicken’ Sandwich
There is nothing quite like a sandwich with a fried something that has all the textures and flavours going on, especially when you are hungry! This sandwich takes the joys of a fried chicken sandwich but makes it plant-based by switching out the chicken with cauliflower.
Cauliflower is great because it’s surprisingly more versatile than you may expect. Not to mention the health benefits.
You get the crunch from the breaded cauliflower and slaw, the tang from the ranch and pickles, the juiciness from the tomato, and of course the soft bun.
This is a great sandwich for lunch or dinner and will get you filled up. Pair it up with some sweet potato fries or zucchini crisps!
Ingredients
12 ounces cauliflower florets
1 cup red cabbage, chopped into a slaw
Ranch
2 cups breadcrumbs
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose seasoning or old bay (I used Primal Palate’s New Bae)
Mayonnaise and butter
1/2 cup pickles, sliced
1 large, sturdy tomato, cut into thin slices
4 hamburger buns
Instructions
Prepare the cauliflower. Line up your flour, egg mix, and breadcrumbs in separate bowls. Season the eggs and flour. Reserving one hand for dry dipping and one hand for wet dipping, dunk the cauliflower florets in the flour, then egg mix, and breadcrumbs. Set aside in preparation for frying.
I used an air fryer, but you can use vegetable oil in a pot and drain the excess fat on a paper towel. Do it in batches to prevent overcrowding both the air fryer and the pot.
For the air fryer, I sprayed the coated florets who olive oil spray to ensure there would be a nice crunch. Fry at 400F for 14 minutes, turning over after 7 minutes, set aside.
In a small bowl, toss the cabbage in about a tablespoon of the ranch to give it a bit of flavour, but no need to drench the slaw!
Toast your buns! Smother the insides of each bun with mayonnaise and butter, then broil at 500F for about 2 minutes. Keep an eye to avoid burning anything.
Assemble your sandwich. Place the tomato on the bottom of the bun, then a few pickles, the cauliflower florets, the slaw, and then drizzle with some ranch.
Cauliflower Tumeric Chickpea Soup
Next to kale, cauliflower is probably one of my favorite cruciferous vegetables. I like it more than I do broccoli (though I think broccoli has an unfair reputation!) Soup is a great way to make use of stray vegetables in the fridge or freezer, as well as dressing up vegetables you may otherwise not enjoy raw, roasted or eaten whole in another form. This flavorful, turmeric-spiced soup should warm you up if you have the chills or are just craving something hot and hearty and can be enjoyed with some lightly toasted bread.
Ingredients
2 cups uncooked cauliflower
1 tablespoon turmeric
3- 4 cups vegetable broth (depends on how much soup you want, less broth if your vegetables are frozen)
1 tablespoon flour
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon curry power
1/2 teaspoon ginger
1 cup mix of carrots and celery, chopped
1/3 + 1/3 cups heavy cream (or coconut milk)
1 tablespoon garlic, minced
2 tablespoons butter
1 tablespoons olive oil
1/4 + 1/4 cups parmesan cheese
1/2 cup chickpeas
Instructions
Step 1
Heat 1 tablespoon butter and olive oil and sauté onions and garlic for about 3 minutes, do not burn. Add the spices and cook for another 2 minutes, until fragrant.
Step 2
Add the carrots and celery, cook for 2 minutes, or until slightly softened.
Step 3
Add the cauliflower, chickpeas, and broth, reduce temperature to simmer.
Step 4
In a smaller pot on low heat, add 1 tablespoon butter until melted. Add the flour, 1/4 cup cheese, and 1/3 cup cream a little bit at a time. Whisk to form a roux (which will act as a thickening agent for your soup). You can season the mix with salt and pepper.
Step 5
Add the roux, and the remaining cream and parmesan cheese to your soup pot, stir, and simmer for 15 minutes. Season to taste with salt and pepper.
Step 6
Once your soup is cooked, turn the heat off and set aside to cool. When slightly cooled, using a hand mixer or moving your soup to a blender, blend the soup to your preferred consistency.
Serve hot with lightly toasted bread, garnish with cheese, spring onions, and roasted cauliflower. Serves 4-5.
Tip: Keep tasting and seasoning as you cook! This will ensure your soup comes out to your liking and does not taste bland.