Best Cauliflower Veloute With American Caviar Recipes
CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL AND CAVIAR
From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.
Provided by Raquel Grinnell
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes.
- Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes.
- Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper.
- Do ahead: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
- Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl.
- Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side.
- Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
Nutrition Facts : Calories 375.5, Fat 34.9, SaturatedFat 15.6, Cholesterol 114.5, Sodium 198.7, Carbohydrate 11.1, Fiber 2.1, Sugar 3.1, Protein 7.3
CREAMY CAULIFLOWER SOUP SANS CREAM (DORIE GREENSPAN)
This is an elegant, light, and smooth soup, with the look and texture of a velouté (cream soup) but not a drop of cream (there isn't even a potato in it to thicken it). The recipe is from the wonderful cookbook, "Around My French Table", by Dorie Greenspan. It is delicious served it generously peppered and plain, but it's a soup that welcomes embellishments, simple or lavish. For simple, consider drizzling the soup with a little walnut oil or dusting it with grated Parmesan or Comté. If you want to go lavish, top the soup with crème fraîche or, better still, crème fraîche and caviar - the slight saltiness of caviar is perfection with cauliflower. Or, if you're lucky enough to have a truffle, shave it over the soup. STORING: The soup can be kept covered in the refrigerator for 3 days or, packed airtight, in the freezer for up to 2 months.
Provided by blucoat
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, ½ teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
- Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.
- Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through a strainer. (If you've used a standard blender, this shouldn't be necessary.) Taste for salt and pepper. Serve plain or garnished with the topping of your choice.
Nutrition Facts : Calories 64.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 3.8, Sodium 35, Carbohydrate 8.3, Fiber 2.6, Sugar 3.6, Protein 1.9
CREME DU BARRY (CAULIFLOWER SOUP)
Make and share this Creme Du Barry (Cauliflower Soup) recipe from Food.com.
Provided by Bellinda
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil and butter to pan and heat. Add leeks and cook on low for 10 minutes.
- Add cauliflower, potatoes and stock. Stir. Season with salt,pepper, garlic.
- Cover and bring to a boil. Then simmer for about 20 min or until cauliflower and potatoes are soft. Cool slightly.
- Puree in a blender or food processor until smooth. Careful! You might have to do that in batches. Return to pan and heat. Check for seasoning. You might have to add some chicken stock or milk to adjust consistency.
- Pour into soup bowls and garnish with chopped parsley.
EASIEST CHEESIEST CAULIFLOWER
This is the easiest recipe imaginable. It may be one of the reasons that Velveeta was invented. It's also low carb and delicious. What else do you need? I've never seen this serve more than four people, two in my household.
Provided by Vina7737
Categories Cauliflower
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Wash the cauliflower and break into florets.
- Steam until still crisp, but just starting to soften.
- Drain well (let sit in colander for 5 mins.) and place in an ovenproof dish.
- Pour the cream into the bottom of the dish.
- Place enough cheese slices to completely cover on top of the cauliflower.
- Place in the oven, uncovered with whatever else you are making (or at 350-400 degrees) and bake for 15 minutes, stirring every five minutes.
- If the resulting sauce seems too thick, add an extra splash of cream, if too runny, let sit a few minutes.
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