Recipe by Tumerica
Wondering what to do with that head of cauliflower in the frig? Tired of plain ol' steamed cauliflower? Ho hum. Well, with little effort and just a bit of aplomb, you can transform that humble veggie into an exotic meal-opener. A delightful, gourmet cold soup that will leave your guests asking, what IS this--it's delicious? (Don't tell them it's only cauliflower!) The secret is to use only the freshest spices. Freshly toasted and ground spices are the best. But if you do use a ready-made curry powder, be sure to select one that is fresh and does not contain salt.
Top Review by Laura M
I used only two teaspoons of curry instead of two tablespoons, and felt that it was quite spicy enough. Unfortunately, I used white cauliflower and some purple cauliflower that was left over, and the color was quite unappealing.
- 1 cauliflower, trimmed and cut into pieces
- 3 cups chicken stock
- 1 cup half-and-half (or milk)
- 2 tablespoons olive oil
- 1 teaspoon salt (to taste)
- 2 tablespoons curry powder, preferably homemade (see recipe below)
- 2 teaspoons grated fresh gingerroot
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cornstarch, to thicken
- 1 teaspoon turmeric
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon peppercorn
- 1 teaspoon cardamom pod
Directions See How It's Made
- Steam the cut cauliflower until tender. Drain and add back to pot.
- Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
- Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
- Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
- Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
- Curry Powder:.
- Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
- Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!