Butter
Onions
Cilantro
Mint
Garlic
Cumin
Coconut milk
Cauliflower
Sour cream
Coriander
Cook out butter, onion and cauliflower, add stock just till it shows, 15-20 min. Blend in sour cream.
Top w/ Cilalntro, mint, chutney
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Cauliflower Soup
Evoo . Onion, leek, potatoes
Half head . Dice stem
Piece and put into skillet
Red pepper, garlic, white pepper, salt, bay leaf
Stir so it doesn’t brown
2 c chicken stock
1 c cream or half and half
Taste and season
Simmer till soft
Optional, top with cooked shredded chicken and chives
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Butter
Onions
Cilantro
Mint
Garlic
Cumin
Coconut milk
Cauliflower
Sour cream
Coriander
Instructions 1. Cook out butter, onion and cauliflower, add stock just till it shows, 15-20 min. Blend in sour cream.
Top w/ Cilalntro, mint, chutney
Ingredients
Cauliflower (depending on how many are being served)
1 tsp salt per 2 CU cauliflower
1 tsp lemon per 2 CU cauliflower
whole milk, to almost cover cauliflower
chive oil (used when serving)
Instructions
1. Cut cauliflower into sauce pan, into one inch pieces
2. Add milk until almost covering cauliflower
3. Bring up to heat very slowly, but not to boiling
4. Simmer 30 minutes
5. Remove cauliflower into blender / discard milk
6. Blend with salt, lemon and chives
7. Put small puddle of chive oil in bottom of serving bowl
8. Gently pour soup into center of puddle, creating ring around the edge
9. Top with micro celery, sprouts, parsley or whatever
