cauliflower, two ways: cauliflower swiss soup + cold curried cauliflower

we are in the midst of sugar beet pre-haul right now!

eggboy and his crew are working on opening up the sugar beet fields and doing little harvest test runs to make sure that all of the equipment is running smoothly before sugar beet harvest officially starts on october first. this is a super important step because sugar beet harvest is the mother of all harvests: it's so intense, it goes for 24 hours a day, and it can be really unpredictable. last year's harvest was a dream because the weather was perfect, but who knows what this harvest is going to bring. luckily, i've still got a month to prepare myself mentally for the long eggboy-less hours. (and you've still got a month to plan your trip to visit me and keep me company!)

of course, even during pre-haul, eggboy needs a lunch! this week, cauliflower is on the menu. sometimes i question cauliflower and need to google it to make sure that it's actually healthy because aren't healthy foods supposed to be really colorful?? whatever, the internet says it's healthy so i'm gonna go with it. i am slowly but surely expanding my arsenal of cauliflower recipes, which until recently has just included dan barber's cauliflower steak and smitten kitchen's cauliflower fritters, but this summer i got some inspiration in california via an alarmingly good curried cauliflower salad at lemonade. so this cold curried cauliflower recipe is totally based on that. it's sweet and nutty and curry-y and great. and then this soup represents my excitement about soup season being around the corner. it's pretty simple to make and packs creaminess and flavor thanks to the addition of swiss cheese and paprika. so go get thee some heads of cauliflower! 

cauliflower swiss soup

makes 4-6 servings


2 tb unsalted butter

1 yellow onion, chopped

2 large carrots, chopped

2 stalks of celery, chopped

kosher salt and black pepper

2 cloves garlic, smashed

1 tb sweet paprika

5 cups chicken broth

1 head cauliflower, chopped

1 c shredded swiss cheese

Hot sauce, to taste


Melt the butter in a large pot over medium high heat. Add the onion, carrots, celery, a good pinch of salt, and a few turns of black pepper, and cook, stirring occasionally, for 7-10 minutes, until soft. Add the garlic and paprika and cook, stirring, for 1-2 more minutes. Add the broth and cauliflower and bring to a simmer. Simmer for 20 minutes, until the cauliflower is tender. Add the swiss and then use an immersion blender or food processor to blend until smooth. Taste and adjust seasonings as desired. Serve with additional swiss and a few shakes of hot sauce.


cold curried cauliflower

makes 4-6 servings


1 head cauliflower, chopped into florets

2 tb olive oil

1 tsp kosher salt

 curry vinaigrette (ingredients below)

1/2 c golden raisins

1/2 c toasted almonds, roughly chopped


curry vinaigrette:

1/2 c canola oil

1 small onion, chopped

1 tb curry powder

1 tb dijon

1 tb honey

1 tb apple cider vinegar

1 tb lemon juice

kosher salt and black pepper


Preheat oven to 400. Toss the cauliflower in the olive oil and sprinkle with salt. Spread out on a sheet pan and roast for 20-30 minutes, until brown and tender.

to make the vinaigrette, first make a curry oil: coat the bottom of a pan with about a tablespoon of the canola oil and then cook the onion over medium high heat for 5-7 minutes, stirring, until soft and translucent. Add the curry powder and cook, stirring, for 1-2 more minutes. Pour in the remaining oil and let it sizzle over medium heat for 1 minute. remove it from heat, let it cool, strain out the onion and allow the curry to sink to the bottom.

Meanwhile, in a large bowl, whisk together the dijon, honey, vinegar, lemon juice, and a good pinch of salt and pepper, and then pour in the oil (carefully as to not disturb the curry at the bottom). Whisk together the vinaigrette. add the roasted cauliflower, raisins, and almonds, and toss to coat. Chill until serving.



i'll be packing up eggboy's cauliflower lunch in genuine thermos brand®'s new dual compartment food jar, which has two separate compartments, one for your soup and one for your curried cauliflower. it is super sturdy, holds enough for a filling meal, and is perfect for the tractor. for more info on this great new thing, check out genuine thermos brand®'s site.

thanks so much for providing compensation and products for this post, genuine thermos brand®!