Tired of the traditional summer picnic fare? Use cooked cauliflower instead of potatoes in your next potato salad, it gives great flavor, it requires less mayo, and it’s more flavorful than potatoes. Let us know I’d you’ve tried this!
Lately I’ve been having a bit of an autumn love affair with parsnips. They are one of those vegetables we didn’t eat growing up, so I’ve come to this love rather late in life. At our local market there are a few vendors who sell them but for some reason I’m particularly enamored of these.
I don’t even think they’re ugly. They’re sort of adorable. Can vegetables be adorable? Mostly though, they are delicious.
This soup is creamy and smooth, without being heavy. Most of the creaminess comes from the pureed vegetables rather than an excessive amount of cream.
Time: 30-35 min. 10-15 min prep, 20 minutes cook.
You will need:
- 1 large onion – diced
- 2 stalks celery- diced
- 2 cups parsnip, peeled and diced
- 2 cups small florets of cauliflower
- 1 1/2 cups diced potato (I left the skin on mine, whatever you prefer)
- 2-3 cloves of garlic- minced
- 1 chili pepper (if desired) minced
- 7 cups of reduced sodium chicken broth, or veggie broth.
- 1/2 tbsp cumin *I toasted and freshly ground my cumin- if you don’t, you may need to add more than this and adjust to taste
- 1/2 tbsp coriander
- 1/4 tsp turmeric
- 1/2 cup heavy cream
- salt to taste (if needed – I didn’t)
- freshly chopped cilantro
Add 2 tbsp of butter to pot on medium heat. Dice onion and celery and add to pot once butter has melted. Cook for 10 minutes, stirring occasionally. While onion and celery are cooking, prep other vegetables.
When onion and celery are softened and beginning to get some colour, add the garlic and chili (if using) and stir for about one minute until garlic is fragrant – do not allow the garlic to burn.
Add the broth slowly, scrapping up any browned bits from the bottom of pot.
Add the diced parsnip, cauliflower, and potato and increase the heat to medium high to bring to a boil.
Keep at a gentle boil for about 20 minutes until veggies are soft. Add the cumin, coriander and turmeric. Using an immersion blender, puree soup until smooth. Taste and add salt if needed – though this will depend on the saltiness of the broth you used.
Stir in cream and serve with fresh chopped cilantro.
Inspired by Andrea over at Dishing up the Dirt. I came across this recipe when cauliflower was $6.99 each… I thought I would hold out and wait for the prices to come back down, but then it was up to $7.99 and held steady there for almost two months. I miraculously came upon some for only $3.99 and snapped one up. Cauliflower is not my favourite vegetable, but I do like it roasted and I love lemon anything. While the original recipe is vegan, if you happen to have some extra chicken around and want to use it up it works nicely here, though this happily exists without any chicken (how I usually make it) as the chickpeas and the quinoa make it quite filling.
I used white quinoa as in the original recipe, but I think this would be even more delightful with whole wheat cous cous- perhaps because I just can’t seem to get on the quinoa train. I just don’t love it and there are some ethical issues surrounding it as well.
You will need:
- 1/2 head of cauliflower, cut into florets
- 1 (15 oz) can chickpeas, rinsed, and well drained
- 1 cup dry quinoa *update- or 1 cup whole wheat cous cous(though obviously cous cous is not gluten free)
- a few tbsp of flat leaf parsley or cilantro
- 1/8 tsp crushed red pepper flakes (I used 1 thai chili pepper)
- Salt and pepper to taste
- 2 tbsp grapeseed or canola oil- do not use olive oil
For the dressing:
- 1/3 cup fresh lemon juice- juice of about 2 lemons – really, don’t use the bottled stuff for this recipe
- 2 tsp dijon style mustard
- 1/4 cup canola oil or if you have a very light tasting olive oil that would work- otherwise the lemon will be overpowered
- 1-2 cloves of garlic finely diced (I used two, but it was pretty garlicky… which isn’t a BAD thing necessarily…)
- salt and pepper
- 1/2 tsp of sugar – my lemons were quite sour, taste your dressing and omit as you see fit
Toss cauliflower and chickpeas with oil on your baking sheet. Sprinkle with salt, pepper, and chili flakes if using. Roast in 450F oven for 20-30 minutes, shaking and flipping around after about 15 minutes until browned on all sides.
Cook 1 cup of quinoa with two cups of chicken or veggie stock. Bring to a boil, then cover and reduce heat. Stirring every few minutes until quinoa has absorbed the liquid and is fluffy.
Whisk together dressing ingredients. Place some quinoa in a bowl, cauliflower and chickpeas on top, drizzle with a generous amount dressing and sprinkle with parsley or cilantro.
Update: Finally tried with couscous! As predicted, like it better 🙂