Wednesday, March 12, 2014
Caul do Verde with Cauliflower
- 2p
- ounds cauliflower florets (from 1 medium head)
- 1/2 to 1teaspoon ground cumin, or to taste
- 1/2tablespoon smoked paprika
- Salt and pepper
- 2tablespoons olive oil (plus extra for roasting)
- 1Spanish onion, chopped
- 4large garlic cloves, minced
- 1/2teaspoon red pepper flakes
- 8cups chicken stock
- 1/2pound smoked turkey kielbasa, sliced (Wellshire Farms brand is particularly good)
- 1bunch mustard greens, shredded
- 1/4cup parsley, finely chopped
- 1/4cup cilantro, finely chopped
- 1/2lemon, juiced
- Preheat oven to 450 F. Toss cauliflower florets with cumin, smoked paprika, and liberal amounts of salt, pepper, and olive oil. Spread in a single layer in a roasting pan or baking dish and roast in the oven for 30 minutes.
- Remove florets and set aside. Deglaze the roasting pan with 1 cup of the chicken stock, stirring to scrape up browned bits. Mix in with the remaining stock.
- Sauté the onion in 2 tablespoons of olive oil over medium-medium high heat until tender and translucent and beginning to brown. Add garlic and pepper flakes and sauté until fragrant, about 30 seconds. Add cauliflower and stock and bring to a boil, then reduce heat and simmer about an hour. Remove from heat and purée.
- Return the puréed soup to low heat. Add sausage and cook about 10 minutes. (You can brown the sausage beforehand if you like.) Add the mustard greens and parsley and simmer another 5 to 10 minutes until the greens soften a bit. Remove from heat. Stir in the cilantro and the lemon juice and season to taste with salt and pepper. Serve with a sprinkle of smoked paprika and a drizzle of olive oil.
# posted by Chelsea @ 11:23 AM 
