Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Curried Cauliflower with Almonds

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Curried Cauliflower with Almonds Empty Curried Cauliflower with Almonds

    Post by Lobo Mon 06 Feb 2017, 11:25 pm

    Curried Cauliflower with Almonds Img90l
    Curried Cauliflower with Almonds

    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 8
    This chilled soup gets a flavor boost from Madras curry powder, a classic Indian spice blend, while Greek yogurt lends a creamy finish.


    Ingredients:


    • 1 large head cauliflower
    • 2 Tbs. extra-virgin olive oil
    • 1 Granny Smith apple, peeled and thinly sliced
    • 1/2 yellow onion, finely chopped
    • 2 Tbs. Madras curry powder
    • 4 cups vegetable stock
    • 2 cups milk
    • 1/2 cup Greek yogurt
    • 1/2 cup sliced almonds, toasted
    • 1/4 cup small fresh cilantro sprigs (including blossoms, if available)

    Directions:

    Cut the cauliflower into florets. In a large saucepan over medium heat, combine the cauliflower, olive oil, apple, onion and curry powder. Sauté for 5 minutes, then cover and steam, stirring often, for 5 minutes more. Uncover, add the stock, increase the heat to high and bring to a boil. Add the milk, reduce the heat and simmer gently for 10 minutes.

    Meanwhile, prepare a large bowl of ice water. Transfer half of the soup to a blender, add half of the yogurt and blend until smooth. Pour the soup through a fine-mesh sieve into a bowl. Puree the remaining soup and yogurt and pour through the sieve into the bowl. Nestle the bowl of soup in the ice water, stirring occasionally, until cool. Once cool, cover and refrigerate until ready to serve. To serve, ladle the soup into chilled cups and garnish with the almonds and cilantro. Serves 8.

    Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

    Related Tips

    All About Cauliflower
    • Back to top
      Current date/time is Sun 17 Nov 2024, 9:36 am