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Tag: cauliflower recipes

Roasted Cauliflower Soup with Spiced Almonds

January 20, 2020

1 medium head of cauliflower (cut into florets)

1 medium onion, chopped

3 garlic cloves, with skin

2 tablespoons olive oil


Preheat oven to 400 degrees F.


Transfer the cauliflower, onion and garlic onto a cookie sheet. Drizzle the olive oil and sprinkle salt. Roast for about 30 to 40 minutes until the cauliflower is golden brown. Keep aside.

2 tablespoons butter

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom seeds

¼ teaspoon ground cumin

¼ ground coriander

¼ teaspoon ginger

¼ teaspoon paprika

½ teaspoon salt

¾ cup sliced almonds

Melt butter in a medium skillet. Add the spices, salt and almonds and toast on medium heat, stirring constantly for 3 to 4 minutes. Let cool and keep aside. This can be done a day before and kept in the fridge.

1 medium red skin potato, peeled and cut into 1 inch cubes

1 cup half and half (substitute with coconut milk for vegan)

5 cups chicken or vegetable stock


Harissa for garnish

In a large pot, bring the stock to a boil. Add the potatoes, cauliflower, onion and garlic and boil for 10 minutes till the potatoes are tender. Blend the soup with an immersion blender or in a blender till smooth. Transfer back to the large pot and bring to a boil, cook for 10 to 15 minutes on a medium heat. Check for seasonings and add more stock if needed. Strain the soup (it is optional but I prefer the smooth consistency). Serve with a sprinkle of almonds and a small dollop of harissa.


Roasted Cauliflower and Potatoes with Harissa

January 19, 2020

1 head of cauliflower, cut into florets

4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces

Oil to drizzle and cook with



5 to 6 green onions, whites and greens separated and chopped

2 inch fresh ginger, grated

2 tablespoons harissa

1 teaspoon ground coriander

½ cup chopped cilantro



Preheat broiler to high.

Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.

Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.

Cauliflower with Cilantro and Mint

October 1, 2012

Cauliflower with Cilantro and Mint

  • 1 head of cauliflower, florets taken out and washed
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt
  • One lined cookie sheet

Preheat oven to medium broil

Transfer the cauliflower onto the lined cookie sheet. Drizzle the olive oil and sprinkle the salt. Broil for until the florets are golden brown.

Green Sauce

  • 1 medium yellow onion, chopped
  • 3 garlic cloves, smashed
  • ½ cup cilantro, chopped
  • 2 tablespoons dried mint (1/2 cup fresh)
  • 2 tablespoons dried fenugreek leaves
  • ¼ cup water

Transfer the onion, garlic, cilantro, mint, fenugreek and water into a blender. Blend till smooth.

  • 2 tablespoons extra light olive oil
  • Salt
  • 2 teaspoons coriander powder

Heat a heavy saucepan with the olive oil. Add the green sauce and sauté over medium heat for about 10 minutes, stirring constantly. Add the cauliflower and mix well. Lower the heat and cover with lid and cook for about 5 to 7 minutes or till the florets are tender but not very soft. Add the coriander powder and salt. Mix well and taste for seasonings. Serve warm.