Ginger Glazed Cauliflower | Cream of Cauliflower Soup

Storage

Store cauliflower in a plastic bag in the refrigerator up to 1 week.

Freezing

Cut up cauliflower into florets and blanch in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and pat dry with clean kitchen towels. Freeze in quart-size freezer bags. For easier use, pre-freeze on a baking sheet, and then pack into bags.

Recipes

Ginger Glazed Cauliflower

This dish is adapted from Julie Sahni’s Classic Indian Cooking, one of our favorite reference books.

• 1 head cauliflower (about 1 1/4 pound)
• 4 Tbsp vegetable oil
• 1 tsp coriander seed or 1/2 tsp cumin
• 1 1/2 Tbsp fresh ginger, shredded
• 1-2 green chilies, seeded and chopped (optional)
• 1/2 tsp turmeric
• 3/4 tsp coarse salt
• 1 tsp lemon juice
• 2 Tbsp cilantro, chopped

Separate the cauliflower into florets, wash and drain. Measure all the spices and set near the stove, along with the cauliflower and 1/4 cup hot water.  Heat 3 Tbsp of the oil in a large frying pan until hot and add coriander or cumin seeds, stirring until dark brown, around 10 seconds.  Add ginger and chilies, if using, and stir quickly. Immediately add turmeric and salt, then cauliflower, and stir to prevent burning and distribute spices. Add the hot water, reduce heat and cook covered until cauliflower is fully cooked to crispy tenderness (about 20-25 min.) Stir once or twice during cooking.  Increase heat to medium, and stir fry to evaporate any moisture in the pan and to lightly brown the cauliflower (5-10 minutes). If it looks dry, add remaining oil. Add lemon juice and cilantro and toss gently. Check for salt and serve immediately.

Cream of Cauliflower Soup

• 1 head cauliflower, cored
• 2 medium sized potatoes, sliced
• 1 quart milk
• 1/2 cup heavy cream
• Salt & pepper

Combine the cauliflower, potatoes and milk in a 4-quart pot. Bring the mixture to a simmer.  Leave it at a slow simmer until the potatoes are soft and the cauliflower is easy to break up with a fork, about 20-25 minutes, taking care to avoid boiling over. Puree the soup through a food mill or in a blender or food processor.  Strain it through a fine mesh strainer for an even more smooth and velvety texture.  Add the cream and bring the soup back to a simmer.  Season with the salt and pepper to taste.  Serve in hot bowls with croutons.

This soup can also be made with broccoli, cut the same way, but added only after the potatoes are soft.  Otherwise it will overcook and the soup will turn gray.

(To make the croutons, lightly toast small cubes of slightly stale bread until crunchy, then sauté in salted butter until golden.)