Place a heavy-based deep saucepan over a medium heat. Pour in the oil and let it heat. Add chopped garlic and onion and fry some 3 minutes until tender. Flavor with ground coriander and cumin; keep on frying no more than a couple of minutes. You will scent delicate fragrance spreading around. Add cauliflower pieces, pour the stock. When the liquid begins to boil, reduce the heat to minimal and simmer for around 10 minutes till cauliflower is soften enough. Set aside, allow the broth and vegetables to cool. Then empty the saucepan into the food-processor. Blend the ingredients until a soft paste. When done, set aside.
Fill a pan with a water, bring to boil, add salt. Carefully piece by piece place cauliflower pieces in the pan (saucepan); boil for a couple of minutes until softened. Using a skimmer take the cauliflower pieces out of the water; you may drizzle them with cold water. Set the pan with the salty water aside for some time. Add the flour, beat and stir for 7-8 minutes.
Put the pan with the mixture over the heat. Keep on stirring well. Soon set aside. Beat in until well combined one egg at a time. Slowly add in the grated Gruyere and cauliflower, stir to coat and combine. Season the meal with freshly ground black pepper and salt to taste.
Pour oil in a deep frying pan; put over heat. Slowly take the mixture with a spoon and lay in the heated oil. Pan-fry each side for a couple of minutes until golden-brown and crispy. Using the simmer remove the fried cauliflower, drain the oil. Fry the remaining pieces, keep warm. When you are done with beignets, put the pureed soup in the saucepan (or pan) then add also the cream. Season with salt and black pepper, bring to boil for a couple of minutes. Serve the soup with the beignets. Bon Appétit!
Cauliflower, Gruyere, and Mushrooms
This recipe is anew interpretation of cauliflower meals. The Gruyere coated cauliflower and the salad have all chances to become one of your favorite picnic meals. Preparation and cooking takes 30-40 minutes; yields 4 portions.
6 oz. white mushrooms
1 tsp of fresh lemon zest (finely grated)
2 tbsp of fresh lemon juice
0.25 cup of olive oil (extra-virgin)
2 large bunches of parsley
0.5 tsp salt
0.25 tsp black pepper
2 large free-range eggs
2 10 oz. packages of frozen cauliflower florets
2 oz Gruyere cheese
1/3 cup of olive oil
0.25 tsp salt
1/8 tsp black pepper
Note: Finely slice the mushrooms, thaw and pat dry cauliflower florets, finely grate (with a rasp) the cheese (will have 2 cups).
Note: Use a vegan alternative for eggs and cheese
Stir to combine lemon juice and zest, freshly ground black pepper, and salt in a bowl. Add oil, whisk well. Stir in marinade and mushrooms.
In a medium bowl, lightly whisk the eggs, add pepper and salt. Add cauliflower florets to coat in the mixture. Then coat the florets in the cheese, toss well. In a heavy frying pan heat the oil. Panfry coated cauliflower florets for a 3-4 minutes turning round until golden-brown at all sides. Using a simmer remove the florets and set aside to drain. Flavor the salad and cauliflower with finely chopped parsley. Enjoy the vegan picnic ideas!
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About Chen: Chen is a 38 years old guy from Israel. His day job involves working with disabled people, but he also has a passion for food that he shares on his blog at http://picnicfood-ideas.com/ .