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sf[_9_] sf[_9_] is offline
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Default Roasted Cauliflower

On Thu, 7 Oct 2010 11:23:28 +0100, Janet > wrote:

> Last week I made a yummy spicy cauliflower/coconut/ peanut soup which
> I first ate years back in a restaurant, (the combination sounded so
> surreal I just had to try it).
>
> A head of cauli cut up, a finely chopped onion, 2 potatoes, chicken
> stock; a couple of tablespoons of peanut butter, 2" of creamed coconut
> block, grated (canned would be fine but I wanted to use up the block),
> and a Tea spoon of curry powder plus chili and salt.
>
> Soften the onion in the fat from the stock, with the chili and curry;
> add the rest of the ingredients, simmer until the veg are tender and
> whizz it in the processor till smooth.


I love anything with coconut milk and I have cauliflower, so I'm going
to try that. I've never used frozen coconut milk, would you say that
equaled a regular can of coconut milk or less - does it matter? What
kind of chili did you use, fresh or dried? If dried was it ground?

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