1 head cauliflower
2 large eggs
½ c sharp cheddar cheese, grated
½ c panko
small pinch of cayenne pepper
Jane’s ‘mixed up’ salt (regular salt is fine too)
1 TB Butter & olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with butter and olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Author: Cookie and Kate
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Creamy, vegan cauliflower soup made with coconut milk and spiced with curry. This healthy, comforting soup is perfect for chilly days.
- 1 large head of cauliflower, broken into small florets, stems chopped
- 1/4 cup melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I’d use 3!)
- 1 small lemon (preferably organic), zested
- 1/2 cup white wine (like Pinot Grigio)*
- 1 1/2 cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- 1/2 teaspoon sugar
- 1 tablespoon rice vinegar
- sea salt and freshly ground black pepper
- 1/4 cup chopped green onions/chives
- 1 tablespoon chopped fresh basil
- thinly sliced hot peppers (optional, not shown)
- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (about 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the caulifower are golden brown, about 25 to 30 minutes.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
- Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).