By Seth Bixby Daugherty, Executive Chef
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.
