Thursday, May 1, 2014

curry-cumin roasted cauliflower soup

Now that my son has become more manageable in public places, better focus and control of himself, we are exploring the museums of NYC. This has inspired me to get more involved in art education.

This inspired me to read Drawing on the Right Side of the Brain, by Betty Edwards. Originally published in 1979, this book has been around for my entire artistic career, but I never took a look at it. Maybe because I could always draw.

So, I began reading it this week, with the intention of learning how to teach others to draw. Edwards describes what it is like to draw and she is so spot on! Putting into words feelings that are mostly non-verbal.

I am super excited to start implementing these ideas in a classroom setting - or barring that, with my son.

In the meanwhile, I am slurping this delicious soup... until it is really warm outside, right? Try it you'll like it.

Curry-Cumin Roasted Cauliflower Soup
Serves 4-6, adapted from Joy the Baker

  • 1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
  • 1 heaping teaspoon cumin seeds
  • 1 heaping teaspoon curry powder
  • 1 heaping teaspoon cumin powder
  • 4 tablespoons olive oil, divided
  • salt and crushed red pepper flakes
  • 1 small onion, diced (about 1 cup)
  • 1 clove garlic, minced
  •  4 cups chicken broth, vegetable broth, or water
  • Fresh mint (optional)

  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Spread cauliflower florets on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder.  Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Place in the oven and roast until just tender, about 25 minutes.
  2. In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot and broth (or water). Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Add cumin powder.
  3. Using an immersion blender, carefully puree 3/5 of the soup, leaving some cauliflower chunky. Garnish with mint.
  4. Soup can be stored in an airtight container in the refrigerator for up to 5 days.

1 comment:

  1. Sounds like a great read! And a great bowl of soup to go with it. Maybe the weather is finally getting warmer?