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.
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
- 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.
- In a saucepan, heat the teaspoon of olive oil. Saute onion in it till cooked for about couple of minutes over medium heat.
- Add cauliflower, mint, salt and 2 cups of water. Mix well. Cook for another couple of minutes.
- 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.
- Add milk and cheese. Mix well and cook for another minute.
Serve warm with garlic bread.
Finally Friday evening here and you know what that means…its weekend time! Time to chill, relax and not think about work.
And we are ending our Friday evening with yogurt topped with roasted balsamic grapes. If you have never had this before then let me tell you this is the perfect ice-cream topping. Crunchy from the grapes seeds, sweet due to caramelized natural sugar in grape and a hint of acidity from the reduced balsamic vinegar.
Very very easy to make,this is another stellar dish where quality of ingredients shine. Put it for your summer weekend BBQ and I am sure it will be a hit with kids and adults alike. Don’t like grapes? No worries, this goes well with cherries, berries as well as peaches.
It goes well with ice-cream, pancakes or as crepes filling.
Serve and be prepared for compliments on your culinary skills.
Roasted Balsamic Grapes Recipe
- 2 cups red grapes cut in half
- 1/3 rd cup Balsamic Vinegar
- 1 teaspoon parsley (or rosemary)
1. Soak the grapes in the balsamic vinegar and parsley and let them macerate for at least 30 minutes.
2. Preheat oven to 425 F.
3. Drain the balsamic vinegar into a saucepan. Layer the grapes in a single layer on a cookie sheet and let them bake in lower third of the oven for 10 -12 minutes. They will be caramelized and shriveled but still will retain their shape.
Remove them in a bowl.
4. Reduce the balsamic vinegar on medium heat for about 4- 5 minutes till it thickens. Add this reduction to the grapes.
Serve warm over thick greek yogurt, ice-cream,pancakes, crepes or even PBJ.