My spouse will tell you best cauliflower soup is Re Re Drummond’s. Just make it just like she does and all will be right on a cold winter’s day. Well, today something got into me. Perhaps it was my educational lab. I was inspired by both my students and my spouse’s text messages, which in short were “love the new chefs, but why can’t the new kids just cook and do what the fuck I ask them to cook!” (I am paraphrasing here big time). I understood these uprising chefs. I wanted to go to bat for them and show my spouse change could be a good thing. So, I reinvented the cauliflower soup. Bon Appetit!
- 1 tbsp. garam masala
- 1 tsp. of coriander
- 2 tbsp. extra-virgin olive oil, more for serving
- 1 Bunch green onions
- 2 large garlic cloves, finely chopped
- knob of ginger
- 5 medium carrots, peeled and sliced
- 1 bell-pepper
- half bunch of cilantro
- 3 stalks of celery diced
- 1 ½ tsp kosher salt, more as needed
- 1 cup chicken stock
- 1 head cauliflower, trimmed and cut into florets
- ½ tsp. lemon zest
- 2 tbsp. Lemon juice, more to taste
- coconut milk
- 2 tablespoon herb n farm
Preparation:In food processor, pulse the , onion, garlic, bell pepper and ginger; sauté for five minutes in olive oil In a large dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, two to three minutes . Add the oil and heat until warm. Stir in onion and cook, stirring occasionally, until soft and lightly colored, seven to 10 minutes. . Add carrots , celery ,garam masala , and chicken stock. Bring mixture to a simmer and cook, uncovered, five minutes. Stir in cauliflower , coconut milk , remaining seasons and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes. Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Stir in the lemon zest and juice just before serving topped with a few carrots.
Shrimp: Season shrimp with coarse salt and red pepper flakes. Heat 1 T olive oil or butter in a large nonstick skillet over medium-high heat. Add a the shrimp and cook until opaque throughout, 2 to 3 minutes.