Weekly Recipe #323: Cauliflower Soup and Salad

By Seth Bixby Daugherty, Executive Chef

Photo Credit – Kristen Taylor/Flickr

Open Arms Executive Chef Seth is sharing his delicious cauliflower soup and salad recipes with us this week. Enjoy!

Cauliflower Soup (pureed)

Serves 8-10

Ingredients:

  • 4 oz. butter
  • 2 cups diced onions
  • 3 cloves garlic, rough chopped
  • 2 quarts chopped cauliflower
  • 1 quart water
  • 1 cup cream (optional)
  • Salt and pepper to taste

Directions:

Slowly cook the onions and garlic in the butter, add a small pinch of salt and pepper to enhance the flavor. Add the chopped cauliflower and then the water and the cream. Cook on a low heat until cauliflower is soft. Blend the soup and adjust the seasoning. If soup is thick then thin out with water.

 

Cauliflower Salad

Ingredients: 

  • 2 cups shaved cauliflower
  • ½ cup chopped chives
  • 2 tbsp. lemon zest
  • ½ cup chopped cooked bacon

Directions:

Combine all ingredients and serve with the cauliflower soup.

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