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Weekly Recipe #323: Cauliflower Soup and Salad

By Seth Bixby Daugherty, Executive Chef

Photo Credit – Kristen Taylor/Flickr

Open Arms Executive Chef Seth is sharing his delicious cauliflower soup and salad recipes with us this week. Enjoy!

Cauliflower Soup (pureed)

Serves 8-10

Ingredients:

  • 4 oz. butter
  • 2 cups diced onions
  • 3 cloves garlic, rough chopped
  • 2 quarts chopped cauliflower
  • 1 quart water
  • 1 cup cream (optional)
  • Salt and pepper to taste

Directions:

Slowly cook the onions and garlic in the butter, add a small pinch of salt and pepper to enhance the flavor. Add the chopped cauliflower and then the water and the cream. Cook on a low heat until cauliflower is soft. Blend the soup and adjust the seasoning. If soup is thick then thin out with water.

Cauliflower Salad

Ingredients:

  • 2 cups shaved cauliflower
  • ½ cup chopped chives
  • 2 tbsp. lemon zest
  • ½ cup chopped cooked bacon

Directions:

Combine all ingredients and serve with the cauliflower soup.

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IN A CHAOTIC WORLD, WE CAN SHOW LOVE IN ACTION!

When life feels overwhelming, there’s one thing we can control: showing care, love, and compassion to one another. This February, Give from the Heart in honor or memory of someone special. Your gift will provide life-saving medically tailored meals and nutrition counseling to someone facing a critical illness. We’ll send a heartfelt card to your honoree or their family, sharing your loving tribute.
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Open Arms of Minnesota Earns Accreditation from Food Is Medicine Coalition

Open Arms of Minnesota, the Twin Cities-based non-profit dedicated to providing nourishing, medically tailored meals to individuals with critical illnesses, has earned accreditation from the Food Is Medicine Coalition (FIMC). This recognition places Open Arms among an elite group of organizations nationwide that have demonstrated a high standard of care in delivering medically tailored meals (MTM).

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