LIVE, LOVE, & EAT in SAYULITA- A Recipe for Roasted Cauliflower & Garlic Soup with Parmesan and Cornbread
On these “colder” days we’ve been having in Sayulita, have you sometimes felt like the only thing you want to eat is a nice, warm soup along with a yummy bread? Well, last week that was exactly what I felt like making, and then I of course devoured it with delight! Roasted cauliflower and garlic soup with parmesan and a yummy cornbread with honey-butter hit the spot! I enjoyed it so much that I just had to share the recipe with you. You can then make and share this delicious al fresco lunch with your Sayulita friends and/or visitors. Why is it that so many friends love to come visit me in Sayulita? Is it because of my delicious food? I love entertaining, so here are the recipes so that you can also enjoy them and entertain for your guests here in Sayulita.
INGREDIENTS FOR THE SOUP:
-1 head medium size cauliflower
-4 whole cloves garlic, peeled
-2 Tablespoons olive oil
-½ cup diced white onion
-⅛ teaspoon dried thyme or ½ teaspoon fresh thyme
-½ teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
-4 cups chicken broth, homemade or in a tetra pack; look for low sodium
-½ cup milk or cream (*I used crema para batir that is available in many of our Sayulita tiendas)
TOPPINGS FOR THE SOUP:
-shaved or shredded parmesan cheese
-crisp bacon
-toasted hazelnuts, coarsely chopped
-fresh chopped, flat-leaf parsley
PREPARATION INSTRUCTIONS:
- Trim cauliflower into bite sized pieces
- Toss cauliflower and garlic cloves with 1 Tablespoon of the olive oil
- Roast in oven at 400 degrees until cauliflower is crisp, tender, and golden in spots
- Remove the garlic cloves and chop finely
- In a soup-sized pot, sauté onions with remaining 1 Tablespoon olive oil
- Add the chopped garlic, thyme, and rosemary, and sauté for 1 minute
- Add cauliflower and broth; bring to a simmer, cover, and then cook for 15 minutes
- Ladle ½ of the soup into a blender and purée until smooth. Be careful to only fill blender half way to prevent over-spillage
- Add the cream and salt and pepper to taste
- Ladle soup into bowls and sprinkle with the parmesan shavings, bacon, parsley, and hazelnuts
- Drizzle with oil (*I love to use black truffle oil that I brought with me from Canada; but you can also use olive oil.)
INGREDIENTS FOR THE CORNBREAD:
-½ cup cornmeal or corn flour (*I found Bob’s Red Mill corn flour at Mega in Bucerias.)
-1 & ½ cups organic flour (*Check Terrenel in Sayulita, and if none there, Mega usually carries it. I realize that Organic flour is more expensive than regular but REMEMBER, regular flour is highly sprayed with pesticides to dry the kernels faster before harvest. I totally stopped using regular flour since a nutrition environmental professor gave me this information. He says if you don’t do anything organic, please make an exception for flour and ONLY use organic!)
-¼ cup sugar
-1 Tablespoon baking powder
-½ teaspoon salt
-⅓ cup avocado oil
-3 Tablespoons melted butter
-2 eggs, beaten
-1 & ¼ cups milk or cream
PREPARATION:
- Add all dry ingredients to a bowl and make a well in the center
- Add butter, oil, eggs, and cream into the well
- Stir until just mixed; this is a loose runny batter
- Bake in 8” square pan at 350 degrees for 30 minutes
INGREDIENTS & PREPARATION FOR THE HONEY BUTTER:
-1 stick of very soft butter at room temperature
-¼ cup honey, or more to taste
-Whip together, and then slather butter over the cornbread
I KNOW that you will love this light and delicious meal as much as I did!
Individual Chocolate Lava Cakes are next on my agenda. It is my husband’s birthday this week and he LOVES when I experiment on recipes for him. Thus, Chocolate Lava Birthday Cakes it is!
I am available for catering appetizers and fancy desserts. You can reach me at my web-page LIVE, LOVE, & EAT IN SAYULITA for orders, comments or questions. I love to hear from you!
*Written by: Karina Shecter
