This past week, Hungry Bear and I hosted Sunday night dinner. I love pulled pork, but I don't like most BBQ sauces. They are usually too sweet and tangy for my palate. Instead, I decided to make pulled pork with all of my favorite Vietnamese flavors. The entire menu was...
- Curry Cauliflower Soup with Honey
- Vietnamese Pulled Pork Sandwiches
- Fumi Salad (Asian Cole Slaw)
- Pumpkin Loaf
The Vietnamese pulled pork was fantastic with great flavors from the caramel sauce, lemongrass and chili peppers. Although I was very pleased with the results, I want to make it one more time and tweak the recipe a little bit before I share it with you.
However, I will share our curry cauliflower soup recipe. We first had this soup last year at Chapeau!, which is our favorite neighborhood French restaurant. It was served as an amuse-bouche. We loved it so much that we had to try to replicate the recipe.
The soup is easy to make with only a few ingredients. It's a simple puree of roasted cauliflower and onions with a touch of curry powder and cayenne pepper. Our version of the soup is a golden brown color due to the slightly caramelized onions. We'd rather have the extra flavor from the browned onions than to try to keep it a creamy cauliflower color.
The key ingredients in this soup are the honey and cayenne. After drizzling the honey on the soup, don't stir it in before you eat it. The honey is not there to sweeten the soup, but rather to contrast the spiciness. The recipe calls for 1/2 teaspoon of cayenne, but I recommend adding as much cayenne as you can tolerate enjoyably. The soup needs to have heat to get the full effect of the soothing, sweet honey.
At dinner, the soup was a big hit and a great starter course. It will definitely warm you up on a cold day!
SNDsters: Garry, Karen, Mark, Jane, Hungry Bear, Chuck
Curry Cauliflower Soup with Honey Recipe
1 head of cauliflower, cut into florets (6 cups)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 onions, sliced thick
2 1/2 teaspoons curry powder
2 cups low-sodium chicken stock
2 cups water
1/2 teaspoon cayenne pepper
1) Preheat oven to 450 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 - 30 minutes.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste. Serve in bowl with a drizzle of honey.
[tags]curry, cauliflower, soup, honey, puree, spicy, cayenne, simple, roasted[/tags]