Cauliflower Bisque Recipes

CELERY-ROOT-AND-CAULIFLOWER BISQUE

Steps:

• In a medium saucepan, melt the butter. Add the onion and cook, stirring occasionally, over medium heat for 3 minutes. Add the celery seeds, coriander seeds and cumin and cook for 1 minute. Add the celery roots, cauliflower, potato and broth. Bring the soup to a boil, then simmer for 20 minutes.
• Working in batches no larger than 2 cups, puree the soup in a blender. Stir in the salt to taste, yogurt and cream and serve.

CAULIFLOWER BISQUE

Steps:

• combine chicken broth, water and bring to simmer.
• add saffron to pan, remove from heat, steep for 20 minutes.
• in pot heat butter, add onions, cauliflower, salt and pepper, stir to coat, add saffron broth, simmer for 20 minutes, covered in blender in batches, or with immersion blender puree all, add 3/4 c half and half.

CURRIED CAULIFLOWER BISQUE

Steps:

• Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them. Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes. Drain and set aside.
• While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes. Add the garlic, saute another few seconds, then stir in the curry powder. Cook, stirring, for two minutes. Add one-half cup of the milk and stir.
• Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree. Return the puree to the saucepan, add the remaining milk and bring to a simmer. Season to taste with salt and pepper.
• Mix the ginger and coriander with the yogurt.
• To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.

GOLDEN VEGAN CAULIFLOWER 'BISQUE'

Steps:

• Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
• Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
• Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
• Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.