» Cauliflower

Rebecca’s recipe of the week: A Very Pleasant Soup (made with carrot and cauliflower)

This week’s recipe is for a really nice carrot and cauliflower soup.

Lemony Carrot and Cauliflower Soup
Serves 4

1 tablespoon coriander seeds
2 tablespoons olive oil
1 large onion, peeled and diced
2 large garlic cloves, finely chopped
500g carrots, peeled and cut into 1/2-inch pieces
1½ teaspoons salt
3 tablespoons white miso
1 small cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, or to taste
a little more olive oil, for serving
smoked paprika, for serving
coarse sea salt, for serving
coriander leaves, chopped, for serving

In a large, dry pot over medium heat, toast coriander seeds for 2-3 minutes, or until fragrant and dark golden-brown. Transfer to a mortar and pestle and crush coarsely.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly coloured, 7 to 10 minutes. Stir in garlic and cook 1 minute more.
Add carrots, crushed coriander seeds, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. You can of course also use a blender.
When you’re ready to serve, stir in the lemon zest and juice, drizzle with a little olive oil, and sprinkle with paprika, sea salt and coriander.

(Recipe adapted from New York Times Cooking.)

Rebecca’s recipe of the week: Super Noodles!

This recipe can be made with either cauliflower or sprouting broccoli. Do you have any coriander left over from last week? Use it here!
Frying tofu transforms it from soft (and bland) to crispy and very, very tasty. ‘Keep your hands off that tofu!’ I had to tell my sons whenever I made this, or else there wouldn’t be any left to add to the finished dish.

Coriander Noodle Bowl
Serves 4.

one Canalside cauliflower or 120g sprouting broccoli
1 bunch of fresh coriander
zest of one lemon
juice of half a lemon
2 large cloves of garlic
1/4 teaspoon cayenne
1/2 teaspoon salt
150ml olive oil (for the dressing)
250g soba noodles
2 tablespoons olive or vegetable oil (for frying the tofu)
280g firm tofu (this is the weight of a standard packet of tofu, but you don’t need to be precise about getting exactly this amount)

Cut the cauliflower into nice, bite-sized florets. If you’re using sprouting broccoli split any very thick pieces into thinner sprigs.

Bring a big pot of salted water to the boil.

Meanwhile, make a dressing: blend the coriander, lemon zest, lemon juice, garlic, cayenne, salt and olive oil together using a food processor or hand blender, or, if you’re so inclined, you can chop them together by hand. Taste it to see if it needs any more salt, or perhaps some more lemon juice. If it’s too thick you can add more olive oil. Once you’re happy with the taste set it aside while you cook the noodles and vegetables.

Cook the soba noodles in the boiling water. They should take about six-eight minutes to cook but check the packet.

WHEN THEY ARE NEARLY TENDER (about a minute or so before they are done) ADD THE CAULIFLOWER OR BROCCOLI and cook for the noodles and vegetables together for a final minute or so. You don’t want to really cook the vegetables much. (Unless you hate very al-dente vegetables—in that case add them sooner and cook them longer.)

Drain the noodles and vegetables and toss with the dressing. Set aside while you prepare the tofu.

Slice up the tofu as if you were making chips. You can make thin or thick sticks, as you prefer.

Heat the 2 tablespoons of oil in a frying pan over medium-high heat until it’s hot, and fry the tofu, a little at a time. Turn it carefully so that all sizes get nicely crispy and golden. Remove the crispy bits as they cook and add them to your noodle mixture.

When all the tofu has been fried toss everything together and serve.

(adapted from 101 Cookbooks.)

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