cauliflower Archives - Partial Ingredients

I love roasted red peppers. They go so well with so many things whether you add them on sandwiches, salads, soups or sauces–they are a lovely ingredient to work with. I hadn’t tried roasted red peppers in a soup but I was dying to try out this soup with cauliflower and goat cheese. Diced pancetta, fresh thyme and paprika flavor this soup while the goat cheese and heavy cream give it some tangy richness. It’s fairly low in carbs but surprisingly rich and filling. Even the cauliflower puree alone is rich in flavor and has a creamy texture, almost like creamed mashed potatoes. I served it with a dash of paprika and sprinkled with extra goat cheese. Serve with crusty french bread or croutons.
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To go along my Ethiopian Lentil Curry I chose another Ethiopian-style curry with chickpeas and cauliflower. One of my favorite things about curry is that both of these dishes can be called a “curry” yet they are both so different and complimentary at the same time. This stew is a yellow curry seasoned with turmeric, cumin, cardamom, coriander and paprika. It is more loosely based on Ethiopian chickpea and vegetable stews because I thought it would be fun to embellish it a bit. I don’t think preserved lemons are found too much in Ethiopian food but they really added amazing flavor to this dish. The preparation was easy and the result was so tasty! It tasted great with the lentils as well as the Injera bread.
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Cauliflower and Roasted Red Pepper Soup with Goat Cheese

Ethiopian Chickpea and Cauliflower Stew with Preserved Lemons