Cauliflower Cake with Flax Seeds

Cauliflower Cake is a very fresh idea for serving your vegetables for dinner. This dish looks impressive on a plate and goes well with any seafood combination or roasted chicken. I really liked it the next day, we had it for breakfast with some avocado slices. If you decide to make it I promise you'll enjoy this rustic cake.

Cauliflower Soup with Tiny Meatballs & Oregano

This is very simple every day soup, it took me no more then 20 minutes to make it. This time I used all organic ingredients as well as grass-fed ground beef. Healthy food for after school meal. My kids loved it!

Cauliflower Salad with Walnut & Garlic Dressing

Spring is finally here! Have a beautiful weekend!

Pea Shoots & Asparagus, Lemony Spring Soup

Asparagus is part of a springtime triumvirate, joining sweet peas and fresh mint as cherished sign of the season. Pea Shoots & Asparagus spring soup can be served hot or cold. Lemon zest is tasty flavor accent with asparagus. I ladle the soup into small cups for a refreshing start to a meal.

Salmon & Cauliflower Soup with Egg

"In the hands of an able cook fish can become an inexhaustible source of perpetual delight," wrote Brillat-Savarin.

This one of our family favorite soup recipes.

Mushroom, Leek Soup with Yellow Cauliflower

A good mushroom soup makes the most of the subtle and sometimes rather elusive flavor of mushrooms. white mushrooms are used here for there pale color; cremini or, better still, portabello mushrooms give a fuller flavor, but turn the soup dark brown. Mushroom, Leek with Yellow Cauliflower Soup  is a delicious and nutritious soup, which should be served with crusty bread.

Roasted Cauliflower Soup with Garbanzo Beans and Coriander

This combination of cauliflower, garbanzo beans and coriander works well in this richy flavored  winter soup.



CORIANDER For Good Boys and Girls from The Spice Cookbook 1964

"Trough your current spice shelf may not include coriander, it may soon become part of your repertory of spices. If you are devoted to frankfurters, real Indian curry, or like a nip of gin now and then, you are already acquainted - if unknowingly - with coriander seeds. For generations, coriander has been known to good boys and girls who have been rewarded with old-fashioned pink or white candies,known as "comfits." To reach the coriander seed at the center of these comfits requires a great deal of sucking and tumbling between teeth and tongue. But once the hard sugar shell is penetrated, there is the treasured seed.
Coriander is another of those timeless meat-magic-and-medicine, good-for-man-or-beast spices whose history stems from earliest times. With the rise of civilization the coriander plant, native to the Mediterranean, developed into a product of world-wide trade. It grew in the Hanging Gardens of Babylon; it was among the medicinal plants mentioned in the Medical Papyrus of Thebes - written in 1552 b.c. - and it was placed in Egyptian tombs some 3000 years ago.
All Sunday-school students will recall that the Children of Israel, on their long trek to the Promised Land, were nourished by manna,..."which was as coriander seed....And the people went about, and gathered it, and ground it in mills, or beat it in a mortar, and baked it in pans and made cakes of it; and the taste of it was as the taste of fresh oil."
Coriander is a small seed, ranging in color from white to yellowish brown. The seeds are almost round, having alternating straight and curving ridges, and vary in size from 1/8 to 3/16 of an inch in diameter. Coriander has a pleasing aromatic taste, suggesting to some a combination of lemon peel and sage, and to others a mixture of caraway and cumin."



Serves 6-8

Ingredients:

• 1 head cauliflower, cut coarsely
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon coriander seeds
• 1 14-ounce can of garbanzo beans (chickpeas), drained and rinsed
• 1 large yellow onion, diced
• 3 garlic cloves, chopped
• 6 cups vegetable or chicken stock
• ½ cup half and half or cream (optional)
• cilantro for garnish

Directions:
Preheat an oven to 350ºF. Place the cauliflower in a baking pan.  Drizzle 2 tablespoons of the olive oil onto the cauliflower, sprinkle with salt and pepper and toss to coat lightly. Bake in the oven until tender, 35 minutes.
Heat the remaining 2 tablespoons olive oil in a large soup pot over medium heat.  Add the onions, garlic and coriander and cook, stirring occasionally, until the onions are soft, 10 minutes.  Add the cauliflower, garbanzo beans, stock and enough water just to cover the cauliflower by 1-inch. Bring to a boil and simmer 10-15 minutes. Remove from the heat and let cool.
Puree the soup in a blender until very smooth. Add the half-and-half and season with salt and pepper. If the soup is too thick, add water to correct consistency.
To serve, heat the soup and ladle into bowls. Garnish with cilantro and serve immediately.

Cream of Cauliflower Soup with Homemade Croutons and Boiled Egg

Creamy in texture and buttery in flavor, cauliflower soup makes an elegant beginning to a holiday feast. If you wish, garnish the soup with homemade croutons, which are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt and freshly ground pepper. Arrange them on a baking sheet in a single layer and bake in a 300°F oven until golden and crisp, 15 to 20 minutes. Cool to room temperature, then store in an airtight container until ready to serve.

Adapted from Williams-Sonoma

Ingredients:

• 2 Tbs. olive oil
• 1 cup chopped leeks, white portion only rinsed well
• 1 head cauliflower, outer leaves and stalks removed and florets separated into 1-inch pieces
• 3 cups unsalted chicken or vegetable stock, or canned broth
• 1 cup heavy cream
• 1 bay leaf
• 1/4 tsp. finely ground toasted coriander seeds
• Salt and freshly ground white pepper, to taste
• 1 hard boiled egg
• herbs for garnish

Directions:
In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.



Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively, using a food processor, puree the soup in batches. Press the soup through a chinois or other fine-mesh sieve set over a clean saucepan or soup pot. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
Ladle the soup into warmed individual bowls, put hard boiled egg and garnish with a herbs. Serve immediately.