Recipes

Zesty Cauliflower and Lima Bean Salad with Lemon Pesto

Zesty Cauliflower and Lima Bean Salad with Lemon Pesto

Couverts8
Deel op Facebook Print Recipe

Equipment

  • large salad bowl
  • blender or food processor
  • Pot for blanching or steaming
  • Ice water bath

Ingredients

  • 1 large cauliflower about 1 lb, cut into small florets
  • 3 carrots julienned
  • 1 red pepper cut into strips
  • 1 can 19 oz or 2 cups cooked Lima beans, drained

Lemon Pesto:

Instructions

  • Blanch the cauliflower and carrots by boiling or steaming for 5 minutes, then immediately plunging them into ice water to stop the cooking process.
  • Drain well.
  • In a large salad bowl, combine the blanched cauliflower and carrots with the red pepper strips and Lima beans.
  • In a blender or food processor, combine the basil, pine nuts, olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
  • Blend until smooth to make the lemon pesto.
  • Pour the lemon pesto over the vegetables and beans in the salad bowl, and toss until everything is evenly coated.
  • Refrigerate the salad for several hours to allow the flavors to meld.
  • Serve chilled.

Notes & Wine Advice

Wine Advice:

This vibrant salad pairs well with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. Their acidity complements the lemony pesto while refreshing the palate between bites of the hearty salad.

Nutrition values

Calories: 200 kcal | koolhydraten: 20 g | Eiwitten: 8 g | Vet: 12 g | Suiker: 4 g
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Course; Salad
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Spiced Couscous, Cauliflower, and Chickpea Salad

Spiced Couscous, Cauliflower, and Chickpea Salad

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • plastic wrap
  • skillet

Ingredients

Dressing:

Instructions

  • In a large bowl, combine the couscous with boiling water, 1 tbsp olive oil, and 1/2 tsp salt.
  • Cover with plastic wrap and let rest for 20 minutes.
  • In a skillet over high heat, toast the cauliflower florets and chickpeas in 2 tbsp olive oil for about 5 minutes, stirring occasionally, until evenly browned.
  • Add the sweet curry powder, Hungarian paprika, and turmeric to the skillet.
  • Reduce heat and cook for an additional 5 minutes.
  • Season with salt and pepper and remove from heat.
  • In a small bowl, rehydrate the raisins with 1 cup of boiling water.
  • Fluff the cooked couscous with a fork.
  • Add the dressing ingredients (orange juice, lemon juice, 1/3 cup olive oil, lemon zest, salt, and pepper) and mix well.
  • Stir in the cauliflower and chickpea mixture, rehydrated raisins, toasted almonds, diced apple, and chopped mint.
  • Mix until well combined.
  • Add the watercress to the salad just before serving and toss gently.
  • Serve immediately or refrigerate until ready to serve.

Notes & Wine Advice

Wine Advice:

This vibrant salad pairs well with a crisp and fruity white wine such as Pinot Gris or Sauvignon Blanc. Their acidity and freshness complement the spices and sweetness of the salad while balancing its flavors.

Nutrition values

Calories: 420 kcal | koolhydraten: 49 g | Eiwitten: 10 g | Vet: 22 g | Suiker: 17 g
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Course; Salad
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Citrus-Infused Cauliflower and Cranberry Salad

Citrus-Infused Cauliflower and Cranberry Salad

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Large mixing bowl

Ingredients

Instructions

  • Cut the cauliflower into florets and process them in a food processor until you get a granular mixture.
  • In a large mixing bowl, combine the diced onion, tomatoes, and cucumber.
  • In a separate bowl, whisk together the lemon juice, olive oil, parsley, basil, harissa, and salt.
  • Add the cauliflower granules and dried cranberries to the bowl of vegetables.
  • Pour the dressing over the salad and toss until well combined.
  • Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Notes & Wine Advice

Wine Advice:

This vibrant salad pairs well with a crisp and fruity white wine such as Sauvignon Blanc or Pinot Grigio. Their acidity will complement the citrus flavors and balance the sweetness of the cranberries.

Nutrition values

Calories: 150 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 10 g | Suiker: 8 g
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Course; Salad
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Spiced Red Lentil and Cauliflower Soup with Coconut Milk

Spiced Red Lentil and Cauliflower Soup with Coconut Milk

Couverts6
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Blender or hand blender

Ingredients

Instructions

  • In a large saucepan, heat the vegetable oil over medium heat.
  • Add the chopped onions and sauté for a couple of minutes until softened.
  • Stir in the chopped garlic and chopped ginger, and cook for another 2 minutes.
  • Add the sliced carrots, cauliflower florets, red lentils, vegetable broth, ground coriander, turmeric, chopped lemongrass, salt, and pepper.
  • Bring to a simmer and cook for 30 minutes, or until the vegetables and lentils are tender.
  • Using a blender or hand blender, puree the soup until smooth.
  • Pour in the coconut milk and blend again until well combined.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with a swirl of coconut milk or a sprinkle of chopped fresh herbs if desire

Notes & Wine Advice

Wine Advice:

This fragrant and spiced soup pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer. Their fruity and floral notes complement the coconut milk and spices in the soup while balancing its richness.

Nutrition values

Calories: 280 kcal | koolhydraten: 30 g | Eiwitten: 10 g | Vet: 14 g | Suiker: 6 g
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Course; Soup
Cuisine; India
Diets; Gluten-Free / Vegetarian

Roasted Butternut Squash and Cauliflower Soup

Roasted Butternut Squash and Cauliflower Soup

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • large saucepan
  • blender or food processor

Ingredients

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a bowl, toss together the chopped onion, cauliflower florets, butternut squash cubes, 1 1/2 tbsp olive oil, rosemary, salt, and pepper until evenly coated.
  • Spread the vegetables on a parchment paper-covered baking sheet.
  • Roast in the preheated oven for 45 to 60 minutes, or until the squash is tender, turning the vegetables after 30 minutes.
  • In a large saucepan, heat the remaining 1 1/2 tbsp olive oil over medium heat.
  • Add the minced garlic and cook for 1 minute, stirring constantly.
  • Add the roasted vegetables (reserving some roasted cauliflower for garnish, if desired) and vegetable broth to the saucepan.
  • Bring the mixture to a boil, then cover and reduce heat to low.
  • Simmer for 15 minutes.
  • Using a blender or food processor, puree the soup until smooth.
  • Return the pureed soup to the saucepan.
  • Stir in the milk and warm over medium heat without boiling.
  • Add more milk for a smoother consistency, if desired.
  • Serve the soup hot, garnished with finely chopped parsley, roasted cauliflower pieces, and a drizzle of extra-virgin olive oil.

Notes & Wine Advice

Wine Advice:

This creamy and flavorful soup pairs well with a medium-bodied white wine such as Chardonnay or Viognier. Their fruity and floral notes complement the sweetness of the butternut squash while balancing the richness of the soup.

Nutrition values

Calories: 140 kcal | koolhydraten: 15 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 4 g
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Course; Soup
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Three-Cheese Cauliflower Soup

Three-Cheese Cauliflower Soup

Couverts8
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Blender or hand blender
  • Microwave-safe plate
  • Paper towels

Ingredients

Instructions

  • In a large saucepan, melt the butter over low heat.
  • Add the chopped onions and garlic, cooking for 3 to 4 minutes until translucent.
  • Stir in the cubed potatoes, cauliflower florets, and vegetable broth.
  • Bring to a boil, then cover and simmer over medium heat for 20 minutes until vegetables are tender.
  • Using a blender or hand blender, puree the soup until smooth.
  • Return the mixture to the saucepan.
  • Over medium heat, warm the soup just before it starts to boil.
  • Gradually add the fontina, mozzarella, and cheddar cheeses to the soup, stirring until melted and combined.
  • Then stir in the half and half or heavy cream.
  • For the garnish, place the bacon slices between two sheets of paper towels on a microwave-safe plate.
  • Cook in the microwave for 1 minute, or until crispy.
  • Crumble the bacon.
  • In a small bowl, combine the crumbled bacon with the croutons, chopped chives, and parsley.
  • Divide the soup into bowls and top each portion with 1-2 tablespoons of the bacon-crouton mixture.

Notes & Wine Advice

Wine Advice:

Pair this rich and creamy soup with a medium-bodied white wine such as Chardonnay or Chenin Blanc. Their acidity will cut through the richness of the cheese while complementing the savory bacon flavor.

Nutrition values

Calories: 380 kcal | koolhydraten: 22 g | Eiwitten: 18 g | Vet: 26 g | Suiker: 4 g
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Course; Soup
Diets; Gluten-Free

Citrus-Spiced Roasted Cauliflower Soup

Citrus-Spiced Roasted Cauliflower Soup

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • large saucepan
  • Blender or hand blender

Ingredients

Instructions

  • Preheat oven to 450°F (230°C).
  • In a large bowl, toss together cauliflower, onions, garlic, turmeric, paprika, cumin, salt, pepper, and olive oil until evenly coated.
  • Spread the seasoned vegetables onto a baking sheet and roast for 25-30 minutes, or until golden brown.
  • In a large saucepan, bring the broth to a boil.
  • Add the roasted vegetables and reduce heat to simmer for 5-10 minutes.
  • Stir in the orange zest and juice.
  • Using a blender or hand blender, puree the soup until smooth.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with additional orange zest if desired.

Notes & Wine Advice

Wine Advice:

Pair this vibrant soup with a light-bodied white wine such as Chardonnay or Viognier. Their fruity notes will complement the citrus flavors while balancing the warmth of the spices.

Nutrition values

Calories: 180 kcal | koolhydraten: 16 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 6 g
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Course; Soup
Diets; Gluten-Free / Low Carb / Vegetarian

Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

Couverts10
Deel op Facebook Print Recipe

Equipment

  • slow cooker
  • Large skillet
  • food processor, or blender
  • Cutting board
  • Knife

Ingredients

Instructions

  • In a large skillet, melt butter over low heat.
  • Add chopped yellow onion and curry paste.
  • Cook, stirring occasionally, for about 5 minutes or until the onion is softened.
  • Transfer the onion mixture to the slow cooker.
  • Add cauliflower, diced potato, and broth to the slow cooker.
  • Cover and cook on low for 4 to 6 hours.
  • Once cooked, use a food processor or blender to puree the soup until smooth, working in batches if necessary.
  • Alternatively, use a hand mixer directly in the slow cooker.
  • Add the half and half (or milk), salt, and Tabasco sauce to the slow cooker.
  • Mix well.
  • Cover and continue cooking on high for an additional 10 minutes or until the soup is hot.
  • To serve, garnish each serving with thinly sliced red onion and chopped cilantro.

Notes & Wine Advice

Variant:

Omit the garlic and experiment with additional flavors such as dried herbs, chili powder, or freshly ground black pepper to suit your taste preferences.

Wine advice:

Pair this creamy curried cauliflower soup with a light-bodied white wine such as Chardonnay or a crisp and refreshing Riesling. The wine’s acidity will balance the creaminess of the soup and enhance its delicate flavors.

Nutrition values

Calories: 150 kcal | koolhydraten: 14 g | Eiwitten: 5 g | Vet: 9 g | Suiker: 4 g
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Course; Crockpot / Slowcooker / Soup
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Velvety Delight

Velvety Delight

Creamy Baked Eggs with White Sauce
Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • Boil the eggs for 15 minutes in simmering water.
  • Then, transfer them to cold water for easy peeling.
  • Once cooled, remove the shells and set the eggs aside to cool further.
  • In a saucepan, melt the butter over medium heat.
  • Stir in the flour and cook, stirring constantly, for about 1 minute to make a roux.
  • Gradually pour in the milk while whisking constantly to avoid lumps.
  • Cook the sauce, stirring constantly, until it thickens.
  • Season the white sauce with salt and pepper to taste.
  • Separate the egg whites from the yolks.
  • Chop the egg whites and set them aside.
  • In a mixing bowl, cream the egg yolks with heavy cream.
  • Add the creamed egg yolks to the white sauce and stir until combined.
  • Stir in the chopped egg whites and chopped parsley.
  • Transfer the mixture to a baking dish.
  • Sprinkle bread crumbs and bits of butter over the top.
  • Bake in the preheated oven for about 15 minutes or until the top is delicately browned.

Notes & Wine Advice

Wine advice:

Pair these creamy baked eggs with a light-bodied white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity will complement the richness of the cream sauce and enhance the flavors of the dish.

Nutrition values

Calories: 260 kcal | koolhydraten: 15 g | Eiwitten: 10 g | Vet: 17 g | Suiker: 2 g
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Course; Appetizer / Breakfast / Eggs / Main Course
Cuisine; International / Global
Diets; Vegetarian

Sensational Silky Baked Eggs

Sensational Silky Baked Eggs

Deel op Facebook Print Recipe

Equipment

  • Shallow earthen dish or ramekins
  • Pan for boiling water
  • spoon

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C).
  • Pour half a cup or more of heavy cream into a shallow earthen dish or ramekins, enough to cover the bottom of the dish.
  • Place the dish or ramekins in a larger pan filled with boiling water, creating a water bath.
  • Once the cream is hot, break as many eggs as the bottom of the dish will hold, being careful not to break the yolks.
  • Cook the eggs in the hot cream until they are well set, basting them occasionally over the top with the hot cream.
  • Season the eggs with salt and pepper to taste.
  • Serve the creamy baked eggs promptly.

Notes & Wine Advice

 

Wine advice:

Pair these luxurious creamy baked eggs with a light and crisp white wine such as Chardonnay or Sauvignon Blanc. The wine’s acidity will cut through the richness of the cream and complement the eggs beautifully.

Nutrition values

Calories: 150 kcal | koolhydraten: 2 g | Eiwitten: 6 g | Vet: 14 g | Suiker: 1 g
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Course; Breakfast / Brunch / Eggs / Lunch
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian