Saturday, March 18, 2006

Cauliflower and cumin

Two of my favourite things. Is cauliflower brain food because it looks like brains? And can one have too much cumin in one's life? So I was delighted to come across a quick and easy recipe for Cauliflower Soup with Toasted Cumin and Lime. With fresh lime juice, it puts, in fact, three ingredients I like all in one place. A wonderful smooth soup, very pretty and zippy. And it's vegetarian (if you substitute vegetable for chicken stock) and wheat free. I personally would be reluctant to lose the cream but you could omit it from a veggie portion and make it dairy free as well.

If you want to feel even better about eating it, try buying locally grown cauliflower if you can. Here's a clever site where you can log your Food Miles. Not only do you support local farmers, you cut pollution and transport prices, and get fresher food to boot.

Back on Epicurious there was also an intriguing little snippet about cooking an egg in a glass of vodka (who thinks these things up??)

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Anonymous Anonymous said...

Just yesterday, I passed up a perfectly good cauliflower at the local organic grocer because my family balks at cauliflower. I've never considered passing it off as another creamed thanks for the idea, Rhona!


4:45 p.m.  
Blogger Rhona McAdam said...

Wow, that looks like a *great* grocer; lucky you! Hope you like the soup: the cumin gives it quite an exotic taste so maybe they won't think about what else is in it.

8:09 a.m.  

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