Cauliflower Soup with “Cauliflower Confetti” Brown Butter Garam Masala Cauliflower Florets, Pine Nuts, Currants and Parsley. Garnished with Pickled Apples, Currants and Mustard Seeds
Autumn is upon us and with the change of season, time and temperature, I am transitioning into more hearty and earthy recipes. Although, I am not a fan of the change of season – yes, the leaves changing color are beautiful, BUT, it is cold, brrrr.
Give me summer all year-long and i would be happily content. However, I do like the variety of ingredients, accessible to me with every new season.
“Cauliflower Confetti” –Brown Butter Garam Masala Cauliflower Florets, Pine Nuts, Currants and Parsley
Recently, I visited my local farmers market and noticed mountains of cauliflower piled high, on every table, of every stall, for of course an astronomically price. But, the quality was exceptional, no blemishes or discoloration, just a natural creamy white color. And they offered a variety of sizes, opposed to the “one size” feeds a family of five for two days, from my local supermarket.
I’m just one person and since i cook for this blog, I already eat many of my recipes for days. And this recipe is no exception. Actually, for this specific recipe, I ate Cauliflower Soup, over the course of three weeks. I wouldn’t recommend this.
Turns out, white is difficult to photograph – especially for this amateur photographer. My lighting and props where off or I couldn’t achieve in a photograph, what I envisioned in my head; so I had to reshoot, three times over three weekends. So, I have officially had this recipe for lunch and/or dinner, six times in three weeks.
Cauliflower Soup with “Cauliflower Confetti” – Brown Butter, Garam Masala Cauliflower Florets, Pine Nuts, Currants and Parsley. Garnished with Pickled Apples, Currants and Mustard Seeds
You can make just the Cauliflower Soup, but the “Cauliflower Confetti” and garnish, really make this soup complete. The Pickled Apples, Currants and Mustard Seeds can be made in advance. I provided a basic pickling recipe (see below), as the actual recipe includes seventeen spices. I will save the “extended” pickling recipe for a separate post. There will definitely be leftovers, which can be used for additional recipes. One suggestion, serve with pork loin or pork chops.
The recipe can be made both vegetarian and vegan (make a substitute for the butter). However, I personally added a spoonful of cream, before serving to give it a richer flavor. Which is an optional choice. For a thicker consistency soup, add less broth, however if you want a thinner soup, add more broth. Once the soup has been blended, it will be easier to determine the consistency of the soup and adjust according to your personal preference.
I hope you enjoy this recipe as much as me, just not for three weeks, ha.
- Cauliflower Soup
- 2 tablespoons butter
- 1 small onion, chopped
- 1 small potato, peeled and cubed
- 1 medium head of cauliflower, broken into florets (set aside 1 cup of small florets for the "Cauliflower Confetti")
- 1 cup chicken or vegetable broth
- 1 tablespoon whipping cream (optional)
- Salt to taste
- "Cauliflower Confetti"
- 1 cup small to medium florets
- 1 tablespoon butter
- 1 tablespoon pine nuts
- 1 tablespoon currants
- 1 teaspoon garam masala (or curry powder)
- 1 tablespoon chopped fresh parsley
- Optional - Pickled Apples, Currants and Mustard Seeds
- ½ cup water
- ½ cup sugar
- ½ cup rice vinegar
- 1 small Granny Smith Apple, finely sliced
- ½ teaspoon brown mustard seeds
- 1 teaspoon currants
- 1 teaspoon salt
- Cauliflower Soup
- In a large pot over medium heat, melt butter. Stir in onion and cook until onion is translucent, about 5 minutes. Stir in potatoes and cook 5 minutes more. Pour in chicken or vegetable broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat to cool.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in additional broth for a thinner soup base and/or whipping cream for a thicker richer soup, add salt to taste.
- "Cauliflower Confetti"
- Melt the butter over medium heat, swirling it in the pan occasionally. Cook until foamy, smells nutty, and is light brown (about 2½ to 3). Add garam masala (or curry powder) and small cauliflower florets, cook until florets are tender. Turn off heat, add pine nuts and currants. Once cool, fold in freshly chopped parsley. Set aside
- Pickled Apples, Currants and Mustard Seeds (Optional)
- In a saucepan over medium heat add the vinegar, water and sugar. Bring to a boil, stirring to dissolve the sugar (about 4-5 minutes). Remove from heat, add mustard seeds and allow it to cool.
- Meanwhile, peel the apple and thinly slice. (I used a mandolin, but you can use a knife) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for ½ hour.
- Rinse the salt off with water (taste it to see if it is salty, if it is still salty, continue to rinse until salt has been rinsed completely off- may take 3-4 times) and dry the apples well.
- Put into a glass jar, i used a mason jar. Pour the cooled brine into the jar, until apples are completely covered and add currants. Leave at room temperature at least 2 hours or overnight. Will keep for about 2 weeks in the refrigerator.
- To Serve
- Fold in "Cauliflower Confetti" into warm soup, right before serving. Garnish with Pickled Apples, Currants and Mustard seeds.
Pickled Apples, Currants and Mustard Seeds - 1-2 days in advance
Pickled Apples, Currants and Mustard Seeds are optional, but makes a great addition and can be served with other recipes. For example, would make a nice accompaniment with pork.
The smaller the florets for the topping, the quicker they will cook in the brown butter sauce. However, if they are larger florets, I suggest quickly cooking them in boiling water for about 2 minutes or until tender. Prior to cooking them in the brown butter sauce.
If you don't have garam masala, curry powder can be substituted.