[kezlou]

This a Czech recipe, i found this in a recipe book, i used to get a veg box delivered to the house. For about 3 months i used to get at least two or three cauliflowers a week :cry:.

Cauliflower Soup

1 large cauliflower or 2 small ones chopped up into florets
1.5 or 2 1/2 pints of water or chicken stock. (i use water or left over juices from boiled veg)
10g or 3 tbsp of butter or veg margarine (it works the same)
40g of plain flour or 30g of cornflower (20 rice + 10g of cornflower)
pinch of nutmeg or mace
2 egg yolks
300ml of whipping cream. or vegan:- 200ml of rice dream milk

1)Cook cauliflower in water or chicken stock until just tender (about 10mins)
2)Remove and reserve the cooking liquid and a few florets from pan.
3)make sauce by melting the butter, stir in flour for about 2 mins. Add 150ml of reserve cooking liquid and stir well.
4) Remove from heat
5) Puree the cooked florets in a blender till smooth add nutmeg or mace and 2 egg yolks into the cauliflower.
Stir into the pan of sauce.
6) add enough cauliflower liquid to make up to two pints (1.2 litres). Reheat the soup
7) Once heated stir in whipping cream* and a couple cauliflower florets on top and serve.

*Instead of using whipped cream can use single cream with a bit of lemon juice in to taste. :roll:
Sorry for the confusing recipe list i have to change it a few times because quite a few people i know are vegan or are wheat intolerant inc. myself.

[kezlou]

Just realised i did not write the vegan alternative for the two egg yolks sorry.
I used silky tofu that you use to make cakes with to bind it together.

[compostqueen]

cauli is a very good ingredient as a thickener too. I like tomato and cauli soup, flavoured with dried tarragon

Use it in pakora too and curry  

When I have cauli that is. None at the moment unfortunately. Boo  :evil:

[kezlou]

I used to get loads in my veg box, now i just buy them as and when. My caulis aren't doing to well either. Have to try the tarragon thanks for that