- 7 cups great-tasting vegetable broth
- 2 or 3 pinches crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1 cup whole wheat, barley, or regular couscous
- 1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
- 1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
- 4 oil-packed sun-dried tomatoes, chopped (opt)
- 4 green onions, trimmed and thinly sliced
- an ounce or two of goat cheese
- In a large pot heat the broth, red pepper flakes, and olive oil.
- When it comes to a boil remove the pot from the heat and stir in the couscous.
- Wait two minutes and stir in the broccoli and cauliflower.
- Wait another two minutes – just long enough for the vegetables to loose their raw edge, and ladle into bowls.
- Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.
3 cups chicken or vegetable stock, divided use
1 1/4 cup shredded extra sharp cheddar
1/2 cup milk
1 medium onion, chopped
1 shallot, chopped
1 stalk celery, diced
1 head cauliflower, chopped into florets (about 4 1/2 cups)
1 head broccoli, cut into florets (about 3 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon white pepper
1 teaspoon balsamic vinegar
In a large pot, heat the olive oil. Add the onions and celery and cook until the onions and shallot are soft and translucent. Do not let them brown. Add the cauliflower, spices and 2 cups stock. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the cauliflower but don’t worry- stirring will be enough to ensure the cauliflower cooks through.
Using a regular blender or immersion blender, blend the cauliflower mixture until very, very smooth and creamy. If you are using a regular blender, you will probably have to do this in steps so pour the blended soup into another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk, remaining stock, vinegar and broccoli. Return to heat and allow to simmer until the broccoli is fork tender. Pulse the blender until the soup is mostly smooth. Stir in the cheese and serve.
Butter (for greasing pan)
2 c Grated raw potato
1/4 c Grated onion
1 Egg, lightly beaten
1 ts Salt
1 tb Flour
Olive oil (for brushing)
1 tb Olive oil
1 lg Onion, thinly sliced
2 Cloves garlic, finely chopped
Salt & pepper to taste
1/2 ts Dried basil
1/2 ts Dried thyme
1 Med. cauliflower, coarsely chopped
1 c Grated Cheddar cheese
1/4 c Milk
Paprika (for sprinkling)
- Set the oven at 400F.
- Use butter to grease a shallow 9 inch baking dish.
- In a mixing bowl, combine the grated potato, onion, egg, salt, and flour.
- Transfer the mixture to the buttered pan and pat it down with a rubber spatula.
- Set the pan in the hot oven and bake for 30 minutes.
- Brust the crust lightly with olive oil, return the pan to the oven, and bake for 10 minutes more.
- Set the pan aside.
- Turn the oven temperature down to 350F.
- In a saute pan, heat the olive oil until it is hot.
- Add the onion, garlic, salt pepper, basil and thyme.
- Saute over medium heat for 8 minutes or until the onions are translucent.
- Stir in the cauliflower and cook for 5 minutes more.
- Spread half of the cheese on the potato crust.
- Spoon the sauteed vegetables on top, then sprinkle those with the remaining cheese.
- In a small bowl beat together the eggs and milk, and pour this over the vegetables.
- Sprinkle with paprika and transfer to the oven.
- Bake the cauliflower for 35 minutes or until the custard is set and the top is browned.
- Serve at once with a salad and crusty bread.