Cauliflower Soup with Gluten Free Croutons and Golden Raisins

Last night, instead of heating up my Turkey Day leftovers…I decided to whip up a tasty cauliflower soup with crunchy gluten-free croutons.  The vegetable stand on my corner had the most beautiful heads of cauliflower this morning on my way to work and I simply couldn’t resist…


Ingredients

  • 3 Tbsp.olive oil
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 2 heads cauliflower, cut into florets
  • 1 Tbsp. agave nectar
  • Dash of cinnamon
  • Dash of red pepper flakes
  • ½ cup white wine
  • 1½ quarts vegetable stock
  • 4 thyme leaves
  • 2 bay leaves
  • 1 cup Greek plain yogurt
  • 2 Tbsp. white balsamic vinegar
  • Sea salt and fresh ground pepper, to taste

Toppings

  • 2 cups gluten free bread, cut into cubes
  • 1 cup reserved cauliflower, cut into florets
  • ¼ cup golden raisins
  • 4 Tbsp. ghee

Directions

  • In a large saucepan or soup pot, heat the oil over moderate heat. Add the onions and garlic and cook until translucent, about 5 minutes.
  • Add the cauliflower; set aside 1 cup for the topping.
  • Season with sea salt, pepper, cinnamon and pepper flakes and cook for 5 minutes longer. Add the white wine and enough vegetable stock to cover the cauliflower; add the thyme and bay leaves. Cover and simmer until the cauliflower. Discard the bay leaves and remove 2 cups of the cooking liquid to set aside.
  • In a blender, puree the cauliflower mixture a little bit at a time. Add the reserved cooking liquid as needed if the mixture is too thick.
  • After pureeing, return mixture to a clean pot and cook over low heat. Stir in the ghee and Greek yogurt, then adjust seasonings.
  • For the topping, melt the ghee over medium heat in a skillet. As it starts to brown, add the bread cubes and gently toss. Season with sea salt and pepper.
  • Add the cauliflower and cook until bread is crispy and cauliflower is soft, then add the golden raisins.
  • Serve warm with the crouton mixture topping.

Roasted Cumin Chickpeas

chick

Here is an easy recipe that is sure to please your taste buds.  These roasted chickpeas pair well as a side dish for any summertime BBQ…give them a try and opt for roasted chickpeas as your side dish tonight instead of baked beans! This recipe also works wonders atop salad greens and as a ‘go-to-snack’ in a Ziploc bag for your afternoon nibble!

Ingredients

  • 1 can chick peas
  • 2 Tbsp. olive oil
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1/4 tsp. cardamom
  • 1 tsp. fresh oregano
  • 2 garlic cloves
  • Dash of cayenne pepper
  • Dash of Nu-Salt and pepper

Directions

  • Pre-heat oven to 350 degrees.
  • Drain chick peas and rinse well with cold water.  Let sit for 15 minutes in a colander to drain.
  • Toss beans with olive oil and all above ingredients (except fresh oregano).
  • Arrange on a baking sheet in a single layer; roast for 50 minutes or until browned.
  • Serve warm with Galaxy Vegan Parmesan Cheese and fresh oregano.
  • Enjoy!