Tag Archives: Lightened up

Roasted Golden Cauliflower Soup with Curry

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Do not adjust your monitor! This cauliflower purchased at the St. Paul Farmer’s Market is an interesting orange-y gold!  I’ve been seeing more and more varieties of vegetables in unique colours lately.  Cauliflower that is orange, purple or bright green; purple potatoes; golden beets; and bright yellow carrots and tomatoes are becoming commonplace at the Farmer’s Market and grocery store.  I don’t remember seeing these varieties much, just a year ago.  I attribute this influx of vegetables in a new rainbow of colors to the masses becoming interested in growing and eating heirloom vegetable varieties and the local food movement gathering broader appeal.  With all of the chatter among thoughtful eaters, people are becoming less suspicious of oddly shaped and uniquely coloured foods.  We as eaters are learning that these characteristics often are accompanied by flavors that exceed those of red tomatoes of uniform colour and size; massive white turkey breasts, and eggs with white shells and pale yellow egg yolks in by immeasurable amounts.  With a special-looking specimen like this golden cauliflower, I wanted it to play a starring role in what we made for our supper.  At home, I have never done anything with cauliflower other that roast it, steam it or eat it raw.  Recently, I sampled a truly delicious creamy, cheesy cauliflower soup at Heartland Restaurant in Saint Paul, and so for a weeknight meal my goal was to make a soup that was warming and delicious, but a little lower in calories and fat than the creamy-cheesy bowl of love from Heartland that I could never duplicate anyway.  I followed some direction from Martha Stewart found in a recipe for Curried Roasted Cauliflower Soup on her website.*  The results were good, but as expected, it was no match for the Heartland Cauliflower soup which elevated all expectations for what a cauliflower soup could be from the first spoonful.  I am not a James Beard winning chef though, and I’m striving to be health conscious, so I’ll cut my soup some slack.  It was a tasty and healthy meal.

I started the soup by roasting the cauliflower.  Martha Stewart’s recipe called for the cauliflower to be drizzled with olive oil and sprinkled with salt.  I used some cooking spray so that the cauliflower wouldn’t stick, but skipped the oil and salt.  The roasted cauliflower came out the oven with a similar colour and texture to macaroni and cheese.**  Next, I added the roasted cauliflower to a pan of sautéed onions.  Again, I used cooking spray instead of the butter suggested by Martha, but followed her lead on adding curry powder and low sodium vegetable broth, water and chopped fresh parsley.

I reserved a few of the best looking florets to top the soup, and gave the entire concoction a whirl in the blender to make it into a uniformly smooth consistency.

We enjoyed this soup with some grainy brown bread toasted with tomato slices, 21 Seasoning Salute** and a little melted mozzarella cheese.  The curry added some kick, and helped to emphasize the golden colour of the cauliflower.  It was a light but satisfying supper and there was enough for both of us to have a bowl re-warmed for lunch the next day.  I’m sure we’ll make this soup again.

*Say what you want about Martha.  She’s got her name on books, magazines, a website and a TV show that have been downright influential to my wedding planning, home keeping, cooking and entertaining and her website is by far the most comprehensive, well-organized resource on these subjects out there.

**Mmmm.  Macaroni and Cheese.

***21 Seasoning Salute is a salt free assortment of dried herbs and spices from Trader Joe’s that is indispensable in our kitchen.

Sort of Stroganoff

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One of the downfalls of loving to cook and eat is getting into bad habits of having too much of our favorite foods, too often.  Like many concerned eaters, we’ve recently watched the documentary, Forks Over Knives, and what we took away was a desire to go “Plant Strong” in our diet.  To us, going Plant Strong means that meat (for Bjorn), complex carbohydrates and processed foods (for both of us) are playing a smaller role in our meals.  We’re also aiming for scaled back portions when we do use these ingredients.  We want to do this for our health, to shake off some bad habits we’ve acquired and to shed what we carry that comes along with those bad habits.  We’re trying to put whole fruits and vegetables the center of more of our meals.  We’re gardeners, veggie lovers and avid Farmer’s Market shoppers, so this isn’t new.  We have just renewed our focus on putting the nutrient dense, delicious natural foods in the starring role they are meant to play in our diet.  I am also trying to take little shortcuts and make substitutions to reduce the fat and salt used in our cooking, without sparing flavour.  So far, we’re feeling good about the changes and I think we’re enjoying more variety and creativity in making a shift away from our pizza-pasta-burger routine we fell into over the summer.  I love pasta a lot so we will still eat it, but a smaller amount, and prepared in a more thoughtful way.  Tonight, our supper took the form of a lightened up, veggied-up, cobbled-together concoction with some characteristics that harken back to a traditional tangy and rich Russian-style Mushroom Stroganoff.

The recipe was simple, and came together quickly.  I started by sautéing two small yellow onions with non-fat cooking spray, and just a little bit of olive oil.  Then, I added chopped button and cremini mushrooms.  I love mushrooms and can hardly resist adding them to every pasta meal I make, along with peas and spinach.  They go with practically every sauce, and taste great together!  Bjorn, being pleasantly open-minded as an omnivore has no problem foregoing the traditional beef in the stroganoff on a run-of-the-mill Tuesday night.  To make the sauce, I loosely followed a Beef Stroganoff recipe, minus the beef from on of favorite my blog-haunts,  Skinnytaste, using a can of tomato soup.  We didn’t have Worcestershire Sauce in the cupboard, but after a quick Google search, Bjorn informed me that soy sauce with a shot of hot sauce would do the trick as a stand-in for Worcestershire Sauce.  I used Braggs Liquid Aminos and Sriracha, aka, Rooster Sauce.  We like deeply flavored sauce, so I added a healthy shake of paprika and some crushed garlic and let the sauce cook a bit.  After cooking the onions and mushrooms and adding tomato soup the sauce was pretty thick, so I used some low sodium vegetable broth to thin it out a little.  I cooked egg noodles separately in lightly salted water and when they were well on their way to al dente, I added peas to the sauce pan.  When the noodles were nearly cooked, I stirred in some low-fat Buttermilk and a few generous handfuls of fresh spinach leaves into the sauce.  Buttermilk gives the creaminess and tang of sour cream you want with a Stroganoff, but is low in fat.  I had it on hand because I am planning to make another recipe that subbed buttermilk for a higher fat dairy product, so that is what I used, but low-fat sour cream would have been fine as well.  The spinach and peas don’t belong in a traditional stroganoff, but they sure taste good!  We enjoyed this cozy, richly flavored, savory dish with a little shaved parmesan and we both found the supper to be tasty and satisfying.  With a few little tweaks to our cooking and eating habits, in time, we will see a positive result, I think.  I also think we’ll enjoy some delicious suppers in the meantime.