Cauliflower with leeks? Yes, the combo’s delicious.
2 tablespoons butter
2 tablespoons olive oil
cauliflower florets, removed from the central stem of one head of cauliflower
4 leeks, white & light green parts, cut vertically, and well washed
3 cloves garlic, peeled, coarsely chopped
5-6 cups chicken stock
½ teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and pepper to taste
1-2 tablespoons half and half per serving, optional
¼-1/2 teaspoon per smoked paprika per serving, as garnish
Wash leeks well in a large bowl of water. Drain leeks and pat dry with paper towels. Set aside.
Melt butter and olive oil in large soup pot over low heat. Increase heat to medium. Add leeks, and cauliflower florets. Sautè for 10 minutes until florets are becoming tender. Stir frequently. Add coarsely chopped garlic and sauté for 3-5 more minutes. Continue to stir.
Add stock, ground cumin and ground coriander, ½ teaspoon kosher salt, and a few grinds of fresh black pepper. Increase heat to boil. Reduce heat and cover pot so that soup simmers for 20-30 minutes, until leeks and florets are well cooked. Remove pan from heat; remove cover and let sit for 10 minutes.
With an immersion blender or working in batches, blend soup to a velvety texture. Pour soup back into pot. Heat until hot, but not boiling. Serve in warmed soup bowls. Swirl half and half into bowl. Garnish with smoked paprika. Makes 8-10 servings.
A combo veggie roast? We can’t beat this one.
Every Day- Easy Vegetable Roast
3 carrots, peeled, cut into chunks
6 cauliflower florets, removed from central stem, thick stalks removed
5 broccoli florets, thick stalks removed
3 small red potatoes, quartered, or more, if desired
2 small onions, cut into wedges
2 garlic cloves, chopped
1 ½ tablespoons fresh rosemary, chopped
salt and freshly ground black pepper to taste
3 ½ tablespoons olive oil, more or less to taste
juice from ½ fresh lemon
Preheat oven to 400 degrees.
Cut vegetables as directed above.
Place vegetables, garlic and rosemary in a bowl. Toss well with olive oil to coat all. Add salt and pepper to taste.
Place prepared vegetables in a single layer on a rimmed baking sheet. Roast in preheated 400-degree oven, about 35-40 minutes or until desired doneness. Stir once or twice. Squeeze the half lemon over all before serving. Serve warm.
Suggestions for Ellen Clifford McGuire can be emailed to email@example.com, or mailed to Recipe Exchange, P.O. Box 461, East Longmeadow, MA 01028. For more meal ideas, visit www.masslive.com/recipe