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Soups Annie Somerville, Greens Restaurant
Cauliflower 2/23/2014


Submitted by: Glenn and Marlys

For a printer friendly version of this recipe, click here

Servings: Makes 2 quarts

We learned this soup from Annie Somerville, exec chef at the Greens Restaurant, at a Chef's Holiday in Yosemite, February 2014. It's long, but it is worth it. And compared to some Greens recipes, it's pretty easy (of course, at Greens they make the vegetable stock - recipe here). Here's Annie's comments about the soup:

Unsweetened coconut milk thickens and enriches this fragrant cauliflower soup. Thinly sliced jalapeno chilies add a bright, fresh heat that's delicious with the warm curry spices. Be sure to select a large head of cauliflower, preferably from the farmer's market.

Vegetable stock, about 4 cups
1 teaspoons coriander seeds
1 teaspoons cumin seeds
1 teaspoons fennel seeds
teaspoon ground turmeric
teaspoon cinnamon
⅛ teaspoon allspice
Pinch or two of cayenne pepper
1 large head cauliflower
2 tablespoons olive oil
Salt and pepper
1 large yellow onion, thinly sliced, about 2 cups
1 tablespoon minced garlic
2 tablespoons grated fresh ginger
cup white wine
1 medium potato, peeled and chopped, about 1 cup
1 14-ounce can unsweetened coconut milk
cup unsweetened shredded coconut
1 small jalapeno chili, seeded and thinly sliced
cup chopped cilantro

1. Make the vegetable stock and keep it warm over low heat.

2. Toast the coriander, cumin, and fennel seeds in a small skillet over low heat until fragrant. When cool, grind the toasted seeds in a spice grinder. Combine with the turneric, cinnamon, allspice, and cayenne.

3. Cut enough small cauliflower florets from the head to make 2 cups and set aside. Coarsely chop the remaining cauliflower. You should have 4 to 5 cups.

4. Preheat the oven to 400 F. Toss the florets with tablespoon of olive oil and 2 pinches each of salt, pepper, and the spice mixture. Roast in a small baking dish until just tender, about 20 minutes.

5. Heat 1 tablespoons of olive oil in a soup pot and add the onions, teaspoon salt, and a pinch of pepper; cook over medium heat until soft, about 5 minutes. Add the chopped cauliflower, potato, teaspoon salt, and 4 cups hot vegetable stock. Bring to a boil, lower the heat and simmer until the cauliflower is tender, about 20 minutes.

6. Puree the cauliflower mixture in a blender until smooth. Return to the pot over medium-low heat. Add the coconut milk, teaspoon salt, and cook for 5 to 10 minutes. Season to taste with salt and pepper.

7. Toast the coconut in a small skillet over medium-low heat until it begins to turn golden, about 2 minutes. Sprinkle toasted cocnut, chilies, and cilantro over each serving.

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