Curried cauliflower cheese soup V

After having spent 2 weeks at my parents eating foie gras for breakfast, lunch and dinner (without even exagerating), I was looking forward to going back to my regular soup-filled routine.

So about 3 minutes after my groceries where delivered this week, I was in my kitchen chopping away.

Curried cauliflower cheese soup (V) ● Cake + Whisky

This cauliflower cheese soup was one of those wonderful accidents that happen when you’re trying to make the most of your ingredients.

After separating the cauliflower florets for another dish, I was left with the stalks. For some reason, I decided to boil them in some water, then blended them with curry powder and a cheeky bit of grated cheddar and it turned out GREAT!

Curried cauliflower cheese soup (V) ● Cake + Whisky

It tastes absolutely delicious (I mean, it’s basically cauliflower cheese in soup form!) and, because it’s a zero waste sort of recipe, it’s also great for the environment and your wallet.

Curried cauliflower cheese soup (V) ● Cake + Whisky

It’s a well-known fact that free food is the best food. And that little number is a great example of how incredible scraps can be.

Fragrant, gently spiced, indulgent-sounding but incredibly light – it’s soooooo gouda!

Curried cauliflower cheese soup (V) ● Cake + Whisky[amd-zlrecipe-recipe:51]

More soup recipes

Indian spiced lentil soup VE

My favourite squash soup VE

Winter pistou soup (VE alternative)

Thai coconut chicken noodle soup

Curried cauliflower cheese soup V

Spring Curried Cauliflower Salad (V, GF)

I suppose it’s a matter of habit (my mum used to add yellow curry powder to her cauliflower cheese) but in my mind, there’s something very comforting about the association of sulfur-y cauliflower and fragrant curry powder.

Which might explain why that’s one of the spices I reaches for the most to spice up a dish of the ol’ brassica, and this week was no exception.

Spring curried cauliflower salad recipe || Cake + Whisky

There’s been a teeny-tiny bit of Spring in the air in London this week (please tell me it’s not just wishful thinking?!), so instead of this warming old favourite of mine, I went for a fresher take on the curried cauliflower salad.

Spring curried cauliflower salad recipe || Cake + Whisky

The result was this super easy, versatile curried cauliflower salad. Packed full of healthy ingredients, it makes for a wonderful lunch by itself, but also works wonders served as part of a buffet or as a side to any roast meat.

Spring curried cauliflower salad recipe || Cake + WhiskySpring curried cauliflower salad recipe || Cake + Whisky

All the more reasons for it to become a sunny-weather staple in my kitchen. All that’s left to do is wait not so patiently for Spring to come…

Spring curried cauliflower salad recipe || Cake + Whisky

Spring Curried Cauliflower Salad (Serves 1 – V, GF)
Ingredients:
  • 1 small head of cauliflower, washed and cut into florets
  • a big handful watercress salad
  • 10 cherry tomatoes
  • 1 tbsp mayonnaise (use vegan alternative if you prefer)
  • 1 tsp curry powder
  • 1/2 tsp chilli flakes
  • 1 tsp chopped chives
  • 1/2 tbsp olive oil
  • salt, pepper
Method:

1. Pre-heat the oven to 180°C (gas mark 6).

2. Steam the cauliflower for about 10 min or until it’s slightly tender but still on the crunchy side.

3. Place the cauliflower and cherry tomatoes in a bowl. Pour the olive oil on top, season generously with salt and pepper and mix. Transfer to an oven-prooved dish and roast for 20 minutes. The cauliflower should get golden but not burn.

4. In a small bowl, mix together the mayonnaise, curry powder, chilli flakes and a small pinch of salt.

5. Arrange the watercress, roasted cauliflower and tomatoes on a plate. Drizzle with the curry mayo, sprinkle with chopped chives and serve immediately.

N.B. Dry-roast some nuts (walnuts, cashews and sunflower seeds work quite well) in a pan and sprinkle on top right before serving for an even yummier salad! You can also substitute the chives for chopped coriander leaves.

Want more simple & healthy recipes ? Lettuce know!

Spring Curried Cauliflower Salad (V, GF)

Curried Cauliflower Salad

When it comes to cauliflower, I go through phases.

I won’t cook it for months and months, and then I have a bit of a cauliflower-frenzy time, when I’ll have it every day, two times a day.

Curried Cauliflower Salad | Cake + WhiskyCurried Cauliflower Salad | Cake + Whisky

And guess what… Right now, it’s cauliflower time!

Curried Cauliflower Salad | Cake + WhiskyCurried Cauliflower Salad | Cake + Whisky

While cauliflower cheese is a staple in my house and my absolute favourite way to cook it (I mean, helloooooo, melty, cheesy gratin of dreaaaamz!), cauliflower can also take on some more exotic flavours, as proven by the recent explosion in the number of roasted cauliflower dishes at some of my favourite London restaurants (including The Barbary‘s gorgeous version).

Curried Cauliflower Salad | Cake + WhiskyCurried Cauliflower Salad | Cake + Whisky

The below recipe for the easiest, most delicious, sweet and savoury Curried Cauliflower Salad is my take on this trend, and a serious contender for my favourite way to eat cauliflower, ever.

Curried Cauliflower Salad | Cake + Whisky

And since cauliflower is packed full of vitamins (especially the C & K kinds), this salad is basically the perfect way to build up your immune defenses before winter hits up, so you should broccoli try it…

Curried Cauliflower Salad | Cake + Whisky

Curried Cauliflower Salad (serves 1, with some leftovers)

Ingredients:

  • a small head of cauliflower, carved into small stalks
  • 2 tbsp curry powder
  • 1 small handful raisins
  • 10g pine nuts
  • 1 tsp tahini
  • 1 tbsp Greek yoghurt (skip for a vegan version, in which case you might want to double the quantity of tahini)
  • 1 tbsp olive oil
  • sea salt, black pepper

1. Pre-heat your oven to 200°C (gas mark 7).

2. Bring a medium saucepan of salted water to the boil. Add the cauliflower and poach for 3-4 minutes or until cooked but still quite ferm. Drain.

2. In a big mixing bowl, combine the curry powder with the olive oil and a good pinch of salt. Add the cauliflower and mix until evenly coated.

3. Transfer to a roasting tray, sprinkle a little bit more curry powder and bake for 35-40 min or until golden.

4. Heat up a frying pan and roast the pine nuts until slightly golden (about 1min).

5. Combine the tahini & the Greek yoghurt to make the dressing. Season to taste.

6. Arrange the cauliflower on a plate, sprinkle with the pine nuts and raisins, then drizzle with the yoghurt/tahini dressing and eat immediately.

(If you’re having this as a packed lunch, pack the salad and the dressing separately and combine at the very last minute)

What’s your favourite way to cook cauliflower?

PIN FOR LATER:

Curried Cauliflower Salad | Cake + Whisky

Curried Cauliflower Salad