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.



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




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.


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.


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.



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


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.


4. Serve with cheese and parsley.



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.


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.



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.




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