Best 3 Alice Waters Spicy Cauliflower Soup Recipes
The vibrant and bold flavors of Alice Waters' spicy cauliflower soup offer a delightful culinary adventure for food enthusiasts seeking a flavorful and wholesome dish. Crafted with fresh cauliflower florets slow-cooked in a rich vegetable broth, the soup is infused with a harmonious blend of spices that awaken the palate. The velvety texture of the cauliflower, combined with the spicy kick of chili peppers and the aromatic notes of cumin and coriander, creates a symphony of flavors that transport your taste buds to a realm of culinary delight. Served with a crusty bread or a sprinkle of fresh herbs, this soup is a testament to the power of simple ingredients combined with culinary expertise, making it a must-try for those seeking a satisfying and flavorful meal.
Here are our top 3 tried and tested recipes!
ALICE WATERS' SPICY CAULIFLOWER SOUP
Make and share this Alice Waters' Spicy Cauliflower Soup recipe from Food.com.
Provided by kelly in TO
Categories Stocks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
- 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
- 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick.
- 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
- VARIATIONS.
- For a richer soup, use all chicken broth.
- For a lighter, vegetarian soup, use all water.
Nutrition Facts : Calories 212, Fat 15.3, SaturatedFat 2.3, Sodium 635.3, Carbohydrate 14, Fiber 4.5, Sugar 5.5, Protein 7.3
CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL
Provided by Carolynn Angle
Categories Soup/Stew Milk/Cream Food Processor Cheese Garlic Onion Appetizer Sauté Low Cal High Fiber Bacon Cauliflower Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
- Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
- Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.
ALICE WATERS' CABBAGE SLAW - AN ADAPTATION
Scaled down from the original mayo-less slaw recipe by Alice Waters. Zesty and fresh tasting. Slightly adapted, with the addition of an apple.
Provided by Yana W.
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred into thin strips, using a sharp knife. Place the shredded cabbage in a large bowl.
- Cut open the jalapeño, discard the seeds and chop it fine. Peel and finely slice the apple and the onion. Coarsely chop the cilantro.
- Add diced jalapeño, sliced apple, sliced onion and chopped cilantro to the cabbage and toss to mix. Add the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
- Let the slaw sit for 15 minutes, then mix again. Taste and adjust the seasonings.
Nutrition Facts : Calories 79.5, Fat 4.7, SaturatedFat 0.7, Sodium 208.9, Carbohydrate 9.8, Fiber 2.9, Sugar 6.1, Protein 1.2
Tips:
- Use fresh cauliflower: Fresh cauliflower has a better flavor and texture than frozen cauliflower. If you are using frozen cauliflower, be sure to thaw it completely before using it.
- Roast the cauliflower before adding it to the soup: Roasting the cauliflower brings out its natural sweetness and flavor. You can roast the cauliflower in the oven or on a grill.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it is important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
- Add some spice to the soup: The spice in this soup comes from the cayenne pepper and the red pepper flakes. You can adjust the amount of spice to your liking.
- Garnish the soup with fresh herbs: Fresh herbs, such as cilantro or parsley, add a nice flavor and color to the soup.
Conclusion:
This spicy cauliflower soup is a delicious and healthy way to warm up on a cold day. It is also a great way to use up leftover cauliflower. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy soup recipe, give this spicy cauliflower soup a try. You won't be disappointed!
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