Tag - cauliflower

Garden Cauliflower Soup

The cauliflower in the garden is doing pretty well considering it usually only flourishes in consistently cool weather. We had about four small/medium sized heads that we could harvest this weekend which was incredible. I wanted to use them as soon as possible to capitalize on the freshness so I made some soup with the florets.

DSC_0043

DSC_0066

We also had an entire head of butter lettuce — slightly covered in slugs, but delicious nonetheless.

DSC_0064

DSC_0039

DSC_0081

Garden Cauliflower Soup
4 links of hot chicken sausage
1 small vidalia onion, diced
4 cloves garlic, minced
1/4 cup cornstarch
1 32 oz box of chicken broth
4 small heads of cauliflower, cut into florets
1 1/2 cups of heavy cream
1 teaspoon chili flakes
Salt and pepper
Cheddar cheese and parsley for serving

1. Remove the skins from the sausages or pulse in a food processor until they’re in bite size pieces. In a large soup pot brown the sausage. Set aside.

DSC_0134

2. Add cornstarch to the pot and whisk in a little bit of olive oil if more fat is needed. Gradually whisk in the chicken broth. Add the cauliflower and bring to a boil.

DSC_0141

3. While the stock and cauliflower are coming to a boil, sauté onions in a separate pan with a dash of olive oil, salt and pepper. Then them sweat and caramelize.

DSC_0182

DSC_0189

4. Add the onions to the cauliflower and reduce to low heat to simmer for 25 minutes.

DSC_0177

3. When the cauliflower is tender, stir in the sausage, cream, chili flakes, and a touch more salt and pepper. Cook for another 5-10 minutes so the sausage can heat up again.

DSC_0209

4. Serve with cheese and parsley.

DSC_0232

DSC_0247

Lemon and Dill Chicken with Mashed Cauliflower

This chicken and cauliflower is outrageously good. I needed dill recipes and the internet was a wonderful resource, as always. I wish I had more of the lemon and dill sauce to pour all over the cauliflower — I will definitely double it next time. My other regret is that I only made enough for one meal. I wanted more the next day! These two recipes were served with farmers market spinach, sautéed with thinly sliced garlic and olive oil.

Lemon and Dill Chicken
(Recipe credit to eating-well)
2 boneless, skinless chicken breasts
Salt and pepper
2 teaspoons extra-virgin olive oil, divided
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup chicken broth
1 teaspoon cornstarch
1 tablespoons chopped fresh dill, divided
1/2 tablespoon lemon juice

1. Season chicken breasts on both sides with salt and pepper. Heat 1 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate.

2. Reduce heat to medium. Add the remaining teaspoon of oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

DSC_0795

3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 5 minutes. Transfer the chicken to your serving plate and top with the onion and dill sauce.

 DSC_0801

DSC_0815

Mashed Cauliflower
1 medium head cauliflower, cut into small pieces
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/8 teaspoon straight chicken bullion
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter

1. Heat a pot of water to boil and add cauliflower. Cook for about 6 minutes, or until well done. Drain well but do not let cool.

DSC_0756

DSC_0762

DSC_0786

2. In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, bullion, pepper, and butter until almost smooth.

DSC_0809