Somehow The unpretentious cauliflower has become a celebrity vegetable. The loved ones of the ketogenic diet are praised for their versatility and are sought after as an alternative to everything from rice to chicken wings. I’m not here to push the cauliflower pizza crust instead of the real thing, but I’m more sensitive to the ubiquitous charm of Brassica.
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Cauliflower is a chameleon ingredient that easily absorbs other flavors. It also has a high water content (about 90%), which makes it especially suitable for mixing in soups. In the recipe on the right, kelp adds salt and depth to provide a vegan stock backbone. Supported by crunchy and fragrant croutons, it is nutritious yet light, bathed in vitamin B-rich nutritional yeast and fresh herbs. To add heat, I love to rain lightly on some Chinese Chilean crunchy. Alternatives other than creme fraiche and dairy products also work well here.
This soup is a staple of my home and is endlessly riffed. I replaced the steamed clams with croutons. This makes sense because the blended cauliflower has a chowder-like texture. In winter, sauerkraut was added to the soup before blending to add a touch of flavor. But I never forget turmeric. It gives a pleasing, rustic note and vibrant golden shades. Like the cauliflower itself, its color seems to fit almost everything.
- 7 tablespoons of olive oil
- 1 medium onion, slice
- Kosher salt and freshly ground black pepper
- 5 pieces of garlic, slices, 1 piece of cloves, grated
- 1/4 teaspoon chili flakes
- 2 teaspoons of turmeric
- One large head cauliflower cut into florets
- 8 cups of water
- 1 (4 inch) square kelp
- 1 tablespoon soy sauce
- 1 tablespoon ponzu
- 6 slices of country bread torn to bite size
- 3 tablespoons and 1 teaspoon of vegetative yeast
- Mentha or coriander twigs
- Chili crisp (optional)
- Put 4 tablespoons of oil in a large saucepan over medium to high heat. Add onions, season with salt and fry for 4 minutes until translucent. Add sliced garlic, chili flakes and turmeric and fry for 1 minute until fragrant. Add cauliflower, water and kelp. Bring to a boil, reduce heat and simmer for 5 minutes until the cauliflower is tender with a fork. Add soy sauce and ponzu sauce and stir. Discard the kelp.
- Work in two batches, carefully squeeze the broth into a blender and puree until smooth. Put the soup back in the pot. Adjust the taste with salt and pepper.
- Make croutons: Preheat the oven to 375 degrees. Mix bread, remaining oil, grated garlic and nutrient yeast on the top plate. Adjust the taste with salt and pepper. Bake for about 20 minutes until golden.
- Put the soup in a bowl. If necessary, let it rain lightly on the crispy Chile. Place croutons and fresh herbs.
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Appeared as “Big Head” on the print version on May 1, 2021.
Why this vegan cauliflower recipe is perfect for everyone
Source link Why this vegan cauliflower recipe is perfect for everyone