Cheddar Cauliflower Bisque
Cheddar Cauliflower (a variety of the Orange Cauliflower) is a very flavorful Canadian Cauliflower, with a sweet and mild taste, a bright yellowish orange color, and rich in beta-carotenes (about 25 times more than white cauliflower).
Gorgeous Cheddar Cauliflower
I had seen this eye-catching variety of cauliflower for the first time the last year. And since then been enjoying them in various ways. This week, I again bought a few and prepared a delicious bisque which I thoroughly relished as my breakfast along with a crusty bread.
Cheddar Cauliflower florets
Cheddar Cauliflower Bisque
Ingredients:
Organic Cheddar Cauliflower – 1 large head, approx 650 gms, cut into florets, keep the tender cauliflower greens aside in a bowl
Yellow Onion – 1, medium sized, sliced into thick rings
Garlic cloves – 4
Dry roasted Cumin seed powder – 1/2 tsp
Dry roasted Coriander seed powder – 1/2 tsp
Dried Bay leaf/Tej patta – 1, large, dried
Salt – 1/2 tsp
Red chilli powder – 1/4 tsp
Kraft Light Singles, Cheddar cheese – 1 slice (halal)
2% Milk – 1 cup
Bright and nourishing ~ Cheddar Cauliflower Bisque
Method:
1. Preheat oven to 400°C.
2. Line a rimmed baking sheet with aluminium foil and place the cauliflower florets, onion rings, and garlic cloves on it. Drizzle with 2 tsp canola oil and bake/roast in the oven for 20-25 minutes. Shake the baking sheet once in between during the time.
roasted florets and onion + greens + chicken stock
3. Transfer the baking sheet onto racks and let cool until warmish. Add the contents of the baking sheet into a saucepan and add 700 ml of chicken stock. Throw in the cumin powder, coriander powder, salt, red chilli powder, bayleaf and cover the lid. Let cook on medium heat until the cauliflower is tender.
4. Remove and discard the bayleaf from the saucepan. Transfer the contents to a blender container and puree until smooth. You can also a liquidizer. (At this stage, you can strain it if you prefer a smooth consistency, I didn’t because I did not want to waste anything). Pour it back into the saucepan.
5. Add cheddar cheese and the milk and cook on medium heat for 3-5 minutes. Remove from heat and serve warm with a crusty bread.
Did you know there exists a beautiful Purple Cauliflower too?
This warming bisque goes to Health Nut Challenge 3, which Yasmeen of Healthnut is hosting on her wonderful blog. Do mail her your entries before January 2010.
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Note: Earlier this year, I had made a humble contribution of my recipe for ‘Qimah Dum‘ for ‘The BloggerAid – Changing the Face of Famine Cookbook‘.
Dum ka Qimah
This cookbook includes recipes by over 140 bloggers over 60 countries from worldwide. 100% of the proceeds for the cookbook target children and education through the World Food Programme called School Meals. Do get your copy soon to go through the recipes and support the great cause
Luv,
Mona
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November 18th, 2009 at 11:46 am
Hi Mona,
In US whenever we go to Panera Bread we order broccoli cheddar soup and its our favorite…I think now i can substitute cauliflower with broccoli and make my fav soup..what do you think? Is there any other ingredient to substitute for chicken broth because the store bought broths are not halal.
Thanks for sharing this recipe…
Manaz, you can try it with brocolli. Do let me know how it turns out. I use Halal Maggi Chicken Bouillon for Chicken stock, or you can also prepare your own stock if you wish. ~Mona
November 18th, 2009 at 11:59 am
Thought that you’ve used a stock using Crustaceans ( the name Bisque):):)
the soup looks yummy! sounds consistent and rich; ideal for the climate! lovely colour!!
November 18th, 2009 at 2:51 pm
That looks great, and it has a wonderful color!
November 18th, 2009 at 4:16 pm
Assalamlaikum Mona,
It looks yummy.I’m gonna try it out soon.By the way, I have been lurking around your talawa gosht and methi kofte ka salan.I tried your recipe.It turned out good alhamdulillah.
November 18th, 2009 at 4:21 pm
Delicious soup!!!! never seen this cheddar cauliflower here…
November 19th, 2009 at 8:55 am
Very appetizing soup of bowl…creamy and rich, I feel liked diving into it:)
November 19th, 2009 at 1:09 pm
Cheddar cauliflower sure is rare,I once cooked with purple one.The soup sounds wonderful ,love the thick and creamy consistency,thanks for sending it over
November 19th, 2009 at 1:36 pm
Mona, the other day I saw this variety of Cauliflower in the Grocery Store and was scared to attempt to buy it..But your idea of making cheddar soup with it sounds good..
November 19th, 2009 at 5:57 pm
assk mona
just luv the recipe.i usually like brocolli soup at quiznos but is always afraid of calories.
how many servings can i make in this recipe.
can i make this soup with regular cauliflower since i may not find cheddar cauliflower.
ALSO CONGRATS FOR DUM KA QIMA RECIPE BEING PUBLISHED IN BOOK, I AM REALLY HAPPY 4 U. WHAT A HUMBLE CAUSE FOR COOKBOOK. MAY ALLAH GIVES U MORE SUCH OPPURTUNITIES IN LIFE ,AMIN
rizruby
WaAlaiKumAsSalaam Rizruby, Jazakallahu Khairun for the wishes.
The number of servings depends on the size of the cauliflower. My recipe made about 5-6 servings. And you can use the regular white cauliflower and omit cheddar cheese and milk and instead use little cream. It will inshallah taste great! ~Mona
November 24th, 2009 at 8:50 pm
I have never see cheddar cauliflower before
The soup looks very healthy & delicious
October 21st, 2010 at 9:00 pm
Bisque looks wonderful,I’m very glad to have found ur lovely blog:)