Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Wisconsin Cauliflower Soup

Our favorite place to go out to eat in Utah is Zupas.  Our choice of soup, salad, and/or sandwiches with a chunk of french bread and a chocolate-dipped strawberry – heaven!  This is hands-down Tyson’s favorite soup there.

 

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 can (13 3/4 to 14 1/2 ounces) vegetable broth
  • 1 1/2 cups water
  • 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheddar cheese
  • 1/2 cup pepper jack cheese

 

Directions

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt, and cook 2 minutes, stirring frequently. Gradually stir in milk, broth, and 1 1/2 cups water.  Add cauliflower and bring to a boil.  Reduce heat to low, then cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan, and heat over medium heat until hot, stirring occasionally. Remove saucepan from heat.  Stir in mustard and cheeses until melted and smooth.

From Wisconsin Cauliflower Soup at The Coterie Blog.

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Cheddar Cauliflower Quiche

Ingredients

  • 1 unbaked pie crust
  • 4 cups cooked cauliflower, chopped small
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 cup slivered almonds, toasted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Directions

Preheat oven to 450 degrees.   Line unpricked pastry with a double thickness of foil.  Bake  for 5 minutes.  Remove foil and bake 5 minutes longer.  Turn oven down to 350 degrees.

Spoon cauliflower into crust; top with 1 1/4 cups of cheese, and sprinkle with almonds.  Beat together eggs, milk, mayonnaise, nutmeg and pepper.  Pour over almonds; sprinkle with remaining 1/4 cup of cheese.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Adapted slightly from Cheddar Cauliflower Quiche from AllRecipes.com

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Tyson’s Veggie Lasagne

Ingredients

  • 1 8-ounce stick butter
  • 2 cloves garlic, pressed
  • 1/2 cup flour
  • 2 cups milk
  • 1 1/2 cups mozzarella, plus more for topping
  • 1/2 cup Parmesan, plus more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • one head broccoli, chopped
  • one head cauliflower, chopped
  • one pound carrots, sliced
  • bunch of fresh spinach
  • 9 lasagne noodles

Directions

Steam vegetables until tender, but not too soft, about 30 minutes in an electric steamer.

Preheat oven to 350 degrees.  Grease a 9 by 13 inch baking dish.

Cook lasagne noodles according to package directions until al dente.

Meanwhile, in large pot, melt butter over medium heat.  Cook garlic in butter until fragrant.  Whisk in flour, then slowly pour in milk.  Continue to cook until hot enough to melt the cheese, then stir in mozzarella, Parmesan, and spices.  Gently stir in steamed vegetables.

Place three lasagne noodles lengthwise in dish, and top with half of vegetable cheese mixture.  Layer three more noodles, and top with other half of mixture.  Top with three more noodles, and sprinkle generously with extra mozzarella and Parmesan.

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Cauliflower Chickpea Curry

I was about to move on to pasta dishes, but I’m going to take a quick detour.  Tonight I am making the only Indian dish that I’m really happy with.  (And I looove Indian food!)  Since it’s a melding of two different recipes, I want to record it before I forget what I did. 🙂

Ingredients

1 head cauliflower, rinsed and broken down into florets

2 tablespoons butter, divided

2 tablespoons oil

1 tablespoon butter or oil

1/2 onion, chopped

2 teaspoons yellow curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon ginger

1/4 teaspoon cumin

1/2 teaspoon salt

2 cloves garlic,pressed

1 cup vegetable broth

2 cups half-and-half

1 cup canned chickpeas, rinsed and drained

Directions

In a large saute pan over medium-high heat, add the olive oil and 1 tablespoon of the butter to melt.  Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes.  Give a good toss and let cook for 3 more minutes.  Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. This part smells sooo good!  Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Then, pour the florets into a large bowl and quickly cover tightly with plastic wrap.

While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the remaining butter.  Once the butter is melted, add the onions and spices. Cook until translucent, then add the garlic and cook a minute more.  Add the vegetable broth and bring to a simmer.  Cook until the stock is reduced by half, and then add the half-and-half and raise to a simmer.  Cook until the sauce is reduced and thickened.  With a slotted spoon, remove the cauliflower from the bowl and add to the pot.  Add chickpeas.  Raise the heat and simmer 5 minutes more.  Serve warm over rice.

Adapted from Cauliflower in Curry Cream Sauce by Sunny Anderson and Butter Chickpea Curry from AllRecipes.com.

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