Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish
Photo by Christopher Hirsheimer

Ingredients

  • 1 Tbs. thinly sliced fresh mint
  • 1-¾ lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
  • ¼ cup Marcona or regular almonds (roasted and salted), finely chopped
  • 4 Tbs. unsalted butter
  • 1 medium clove garlic, minced
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • + 3 more ingredients
    • ¼ cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
    • Freshly ground black pepper
    • 2 Tbs. extra-virgin olive oil

Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly. Working in 2 batches...

View full recipe at Fine Cooking

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