2016, the year of the $9.00 cauliflower?
How can one justify turning this nutritious little nugget into soup? The answer of course, because it’s tastes so amazing, hearty, slightly mineral-like and earthy. I have planted cauliflower from seed many times. It is a cool season vegetable, easiest to grow for harvest in the late summer or fall. There are many varieties, spiky, lumpy, jewel-like, ranging in colour from pure white, different degrees of brilliant chartreuse, wild cheddar stained and moody tones of purple. This is one extremely versatile vegetable. Why we haven’t been paying $9.00 all along is a valid query.
Here is a favourite recipe for cauliflower.
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, chopped
- Sea salt
- 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
- 4 cups chicken stock
- 1/4 cup chopped fresh dill, plus more for garnish
- 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
- Freshly ground black pepper
- Lightly toss cauliflower in olive oil and bake on parchment paper lined cookie sheet at 400 degrees for eight to twelve minutes, until brown.
- Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in chicken stock until it reaches just below the top of the cauliflower.
- Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
- Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more chicken stock if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.