Spinachcauliflowertoss Recipes

SPINACH AND CAULIFLOWER SOUP

Steps:

• Cauliflower soup.
• Cut cauliflower into small flowerettes. Melt butter in pan, add diced onion, cook until transparent. Add cauliflower, mix well, cook 2 minutes stirring to prevent browning. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Puree soup in batches, push through sieve. Return to pan and season. When soup reboils, add cream. Heat through without boiling.
• Spinach Soup.
• Place pine nuts in pan, stir over low heat until golden brown; remove from pan immediately. Add butter, crushed garlic and chopped onion to pan; cook until onion is transparent. Add spinach and stock, bring to boil, reduce heat and simmer gently, covered for 15 minutes, stirring occasionally. Pour soup into blender, add pine nuts and parsley, blend until pureed. Push mixture through sieve. Return to pan, add combined cornflower and water. Stir over medium heat until soup boils, season.
• Grand Finally.
• Pour soup into 2 separate jugs. With one jug in each hand, pour soup into individual bowls at the same time, then swirl soups gently with the handle of a spoon.
• You can prepare the soups ahead of time and reheat when ready to serve.

CAULIFLOWER AND SPINACH MASH

Steps:

• Prepare the vegetables.
• Heat a thin layer of oil (or use water) in a LARGE pot. Add the chopped onion and fry over fairly high heat, stirring now and and then. (Or turn heat low, put on lid, and steam).
• When onion turns softer and sizzle, add the balsamic vinegar and sugar. (It IS better to use oil, because it's easier to use here, and will give more flavour).
• Add the cauliflower (florettes) as well as the spinach, add the water, bring to a boil, turn heat down and put lid on, and let simmer until cauliflower and spinach are tender and wilted. No need to overcook it completely.
• Remove the vegetables to a processor with a slotted spoon, and start processing. You will have quite an amount of cooking liquid left in the pot.
• Add just enough of this liquid to the processor to puree the vegetables.
• Add all the seasonings as it processes.
• (These you can change to your preference. Many people will want to add butter; I do not).
• When fairly smooth, ladle into a serving dish, and keep warm. Try not to leave it too long in a warming oven, as the dish tends to lose its colour.
• Serve as side dish with (preferably) a chicken dish with some sauce, potatoes, maybe another veggie, and salad.

CAULIFLOWER SPINACH SALAD

Steps:

• In a small bowl, combine the first five ingredients. In a large salad bowl, combine cauliflower, spinach, mushrooms and bacon. Add dressing and toss to coat; serve immediately.

SPINACH CAULIFLOWER TOSS

Steps:

• Place spinach and cauliflower in a large bowl.
• Peel and slice avocado and dip in lemon juice to prevent discoloring.
• Add to bowl.
• Combine oil, vinegar, garlic, salt, mustard, basil, nutmeg and black pepper.
• Blend well.
• Pour over vegetables and toss to coat.
• Sprinkle with toasted almonds.