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Creamy Roasted Cauliflower Soup

Roasted Cauliflower Soup

If there is one thing I didn’t know about San Francisco before the move, it is about its extremely fickle weather.

It’s not like Seattle where it can rain anytime. Here it is extreme.The mornings that usually start with a roll of fog or cloud cover, make way for splendid sunny afternoons. Warm enough to be in shorts and sandals. And sunny days can give way to foggy afternoons. Yesterday it was 70 F and today its 48F.So locals tend to dress in layers.

The fog and clouds brings chilly weather and it is perfect for soups.

Pumpkin and sage, chicken noodle or even simple tomato and bell pepper. We had a lovely mussels in sofrito based soup over the weekend for lunch and ended the day with a hearty cauliflower soup.

Creamy, cheesy and healthy. Not something you will see in same sentence. Usually. But its the milk that adds to the natural creaminess of roasted cauliflower here. Sum total being greater than parts.

I have seen pinterest pictures of this being made with colorful cauliflower heads. I made with plain old white one.

Mom was a little skeptical. She is used to standard normal tomato and clear broth soups. For her,vegetables are had stir fried with a little spices. Not with cheese and blended into a soup. This was too much of a paradigm shift for her. But we all loved it.

Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup Recipe

  • 1 small head cauliflower, chopped into florets ( about 2- 2 1/2 cups)
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 2 tablespoon  + 1 teaspoon olive oil
  • 1/4 cup red onion coarsely chopped
  • 2 tablespoon chopped mint
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup grated parmesan
  1. Pre-heat oven to 375 F. Toss cauliflower with spices and olive oil. Lay it in a single layer on a baking sheet and roast for about 30 – 40 minutes till golden spots begin to appear.
  2. In a saucepan, heat the teaspoon of olive oil. Saute onion in it till cooked for about couple of minutes over medium heat.
  3. Add cauliflower, mint, salt and 2 cups of water. Mix well. Cook for another couple of minutes.
  4. Using an immersion blender, blend the cauliflower soup. Else wait for it to cool a bit and blend in a regular blender. Hot liquids and blenders need to be handled carefully. 
  5. Add milk and cheese. Mix well and cook for another minute.

Serve warm with garlic bread.


Everyday Dinner: Skillet Grilled Cheesy Whole Wheat Quesadillas

Vegetable Dinner Quesadillas

Would you like a cheese paratha?

Varun’s aunt asked him during one of our visits to Mumbai. His default answer. No.

Knowing that this is something he would like, I asked her to make one for me instead.

And when he saw the crunchy, cheese oozing paratha, he wanted to have one too.

Recently we bought whole wheat tortillas and while preparing a salad for Vipul, I wondered about our dinner. It had to be quick and easy, since Varun wouldn’t allow me to tinker around in the kitchen for long.

A cheese paratha inspired whole wheat quesadillas were born.

Spring onion, cilantro and ginger were quickly sliced up and mixed with a bit of salt and paprika. Cheese was grated and added to the mix.

A tortilla roasted on the skillet. The mix spread out, tortilla folded and then grilled on other side.

Within minutes, we had a piping hot meal that was enjoyed by all ( Vipul had one wedge as the aroma of grilled cheese was hard to resist!)

Skillet Grilled Cheesy Whole Wheat Quesadillas Recipe

Makes 2 servings

  • 2- Ready made whole wheat tortillas or roti (from Indian stores)
  • 1/2 cup grated cheddar cheese
  • 2 spring onions sliced ( white and green parts)
  • 1/2 inch knob of ginger root peeled and minced
  • Handful of cilantro leaves finely chopped
  • 1/2 teaspoon paprika or red chili powder
  • Salt to taste
  • 1 teaspoon oil for grilling

1. Mix all the ingredients from cheese to salt in a bowl. Taste and adjust for seasonings.

2. In a skillet, heat a whole wheat tortilla. One heated, flip it over. Spoon the cheese mixture liberally and fold in half. Cook on each side for a minute or so till the cheese melts. Take care that the tortilla doesn’t burn.

3. Cut into wedges and serve warm with fresh fruits and salad.

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