A slightly unexpected combination of flavors — But they definitely satisfy! Sometimes I roast the ‘chunks’ of Cauliflower in the oven ahead of time.
Ingredients / Prep:
1 medium Onion — Coarsely chopped
2 cloves Garlic – Minced
2 tart Apples — Peeled/Coarsely chopped
2 tsp. Curry Powder
3/4 tsp. Saffron Threads
4 cups Chicken Stock
1/2 cup dry White Wine or Apple Cider
1 head Cauliflower — Cut into Chunks
1 cup Heavy Cream
Directions / Assembly:
In large heavy (Dutch Oven) over medium-high heat — Melt Butter; add Onion — Saute for several minutes till becoming translucent.
Add Garlic — Saute a bit. Add chopped Apple; add Curry Powder and Saffron — Saute for 3 or 4 minutes. Add Chicken Stock and Wine/Cider — Bring to simmer. Add Cauliflower — Cover and simmer for 10 to 15 minutes.
Remove from heat – Process in batches in Food Processor. Return all to pan – Bring to simmer; stir in heavy Cream; Adjust flavors, add light squeeze of Lemon. Serve with Apple Garnish.
1 tart Apple — Peeled/Chopped
Fresh Chives or fresh Parsley — Chopped
In small saute pan over medium-high heat, melt Butter; add Apple — Saute for 2 – 3 minutes. Spoon atop soup; sprinkle chopped Chives/Parsley.