Two of my favourite things. Is cauliflower brain food because it looks like brains? And can one have too much cumin in one’s life? So I was delighted to come across a quick and easy recipe for Cauliflower Soup with Toasted Cumin and Lime. With fresh lime juice, it puts, in fact, three ingredients I like all in one place. A wonderful smooth soup, very pretty and zippy. And it’s vegetarian (if you substitute vegetable for chicken stock) and wheat free. I personally would be reluctant to lose the cream but you could omit it from a veggie portion and make it dairy free as well.
If you want to feel even better about eating it, try buying locally grown cauliflower if you can. Here’s a clever site where you can log your Food Miles. Not only do you support local farmers, you cut pollution and transport prices, and get fresher food to boot.
Back on Epicurious there was also an intriguing little snippet about cooking an egg in a glass of vodka (who thinks these things up??)
What can I say but you seem to really like to make yourself work. Which is, after all, the point of taking these classes and workshops. Let’s stretch. I must say I’m jealous of all the opportunities you manage to run into.
Thank goodness all that marvellous music does come north. Have you tried the Salmon Arm Roots and Blues Festival yet? It’s right up there on our list.
Carla
Oh Carla, that sounds great. I really like the smaller festivals; you usually get better scenery and more intimacy with the artists (and better food too). So many festivals, so little time…
Just yesterday, I passed up a perfectly good cauliflower at the local organic grocer because my family balks at cauliflower. I’ve never considered passing it off as another creamed soup…so thanks for the idea, Rhona!
B-)
Wow, that looks like a *great* grocer; lucky you! Hope you like the soup: the cumin gives it quite an exotic taste so maybe they won’t think about what else is in it.