Best Caramelized Cauliflower Soup With Fresh Crabmeat Recipes

Caramelized Cauliflower Plain and Fancy image

Provided by Martha Stewart

Number Of Ingredients 10

1 head of cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter)
1 1/2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons salt-packed capers, well rinsed
3 tablespoons golden raisins
1 recipe Caramelized Cauliflower Plain (see above)
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

Crab and Cauliflower Chowder image

Provided by Geema

Categories Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 (14 ounce) can vegetable broth
1 1/4 cups milk
1 (3 ounce) package cream cheese, cubed
2 tablespoons chopped pimiento
2 tablespoons fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1 cup crabmeat
1/4 cup dry white wine

Steps:

Place the cauliflower and water in a saucepan and bring to boiling.
Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
Add broth and milk and cook, stirring, until slightly thickened and bubbly.
stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
Stir over low heat until cream cheese melts.
Stir in the crabmeat and heat through, then add wine.
Serve sprinkled with more chives and parsley if desired.
You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.