Roasted Cauliflower Soup by Rosemary Gretton

Join writer and editor Rosemary Gretton as she prepares this comforting Vegan soup.

Ingredients:

1 head cauliflower, rinsed and cut into florets (remove any leaves and base)
2 medium potatoes, peeled and chopped into large cubes
1/4 tsp. ground nutmeg
1/2 teaspoon ground black pepper
1 head garlic
3 tablespoons olive oil
1 white onion, finely chopped
4 cups vegetable stock (or 4 cups water and 1 package/cube vegetable bouillon)
1 to 2 teaspoons chopped fresh or dried thyme
2 tablespoons chopped fresh or dried chives
2 tablespoons champagne vinegar (or white wine vinegar or apple cider vinegar
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Cheesy Baked Shells and Cauliflower

Ingredients:

1 T butter
2 T vegetable oil
Scant 1/4 cup flour
2 1/4 cups milk
1/4 t white pepper
2 pinches of ground nutmeg
1/2 cup shredded parmesan
1/2 cup ricotta
1 T olive oil
1/2 small onion, chopped
4 garlic cloves, minced
1/4 t pepper
1/2 t oregano
1 small head cauliflower separated into florets
1 (12 oz) package of medium pasta shells, cooked just to al dente per package directions and drained.
1 cup reserved pasta water
8 oz fresh mozzarella, rough chopped
1/2 cup shredded parmesan
1/2 cup garlic panko for topping
To serve at the table: 6 Calabrian hot peppers, chopped Read More





Cauliflower and Cheese

cauliflower cheeseAs tasty as macaroni and cheese!

Ingredients:

1 large organic head of cauliflower (or 2 small)
1 1/4 cup milk (1% or whatever you have on hand)
8 oz good aged cheddar cheese
3 T butter
3 scant T flour
1/2 t good quality dried mustard such as Colman’s or Watkin’s
1/8 t nutmeg
black pepper to taste
1/2 cup breadcrumbs or Panko

Optional: a tiny touch of paprika Read More




Creamy Cauliflower and Fontina Soup

Ingredients:

1 large head cauliflower, rinsed and trimmed to florets
6 medium red potatoes, peels left on, chopped
2 large or 3 small leeks, white and light green parts cleaned and chopped
2 large shallots, chopped
2 cups chicken stock
2 cups water
2 cups milk, 2% or whole
Salt to taste
1/4 t ground black pepper, or to taste
1 t dried thyme
3/4 t dried mustard
1/2 t fennel seeds
8 ounces fontina cheese, cut into small pieces Read More