This was a PS meal contribution for TWM . It was a good choice! Some time in the recent past was National Grilled Cheese Day or some other made up day that Facebook informed me about.
I mean, I am all for giving grilled cheese (Glee totally ruined me. Every time I say/read grilled cheese I automatically say it as ‘Grilled Cheezus’ in my head. Every. Damn. Time…that episode was entertaining at least) all the glorious attention it deserves. But, what I don’t need is 15 different people in my facebook feed posting gooey, tantalizing grilled cheeses and taunting me with pictures! Especially, when I am work and have no means to satisfy the need for grilled cheese…wait, I mean when I am sitting on my couch at home. I never facebook at work. Almost.
Oops. I got carried away. The point I was very slowly approaching was that I wanted a freaking grilled cheese, a lot. And while good alone, it is even better when paired with a good soup.
And that brings us to this meal. Whew. I am sorry that it took so many words to get to that. I really am.
I had the curried cauliflower soup suggestion from PS, but I needed to find the right grilled cheese partner. With my grilled cheeses I like to mix up cheeses, use crunchy apples, put spicy mustard, throw on some arugula, you know, have a little fun. I thought a medium sharp cheddar with mango chutney will really complement the curried soup. Chutneys and curries are an obvious combo and I thought the cheddar would stand up the the strong flavors. I then added a slice of Edamer because, Cheese!
I loved this soup and will be making it again. It was really easy. It has a very short list of ingredients. I modified the recipe a bit, mostly in preparation steps, but I pretty much doubled the recipe because who cooks half a head of cauliflower when you have a whole beautiful head fresh from the market?! Look at up there!
Curried Cauliflower Soup
from Whole Foods Website
1/3 cup raw sunflower seeds
1 Tbs olive oil
4 cups unsweetened plain almond milk
2 cups water (more as less as needed)
1.5 Tbs + 2tsp mild curry powder, divided
Cayenne pepper (optional)
2 cup chopped yellow onion
5 cloves garlic, chopped
10 cups (~ 2 pounds, which was 1 head for me) cauliflower florets
For topping: Preheat the oven to 350ºF. In a medium bowl, toss sunflower kernels with 2 teaspoon almond milk, 1.5 teaspoon curry powder, and a few dashes of cayenne. Spread out on a small baking sheet layered with parchment or foil and bake, tossing once or twice, until toasted ~6-8 minutes; set aside.
Meanwhile, heat olive oil in large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 5-8 minutes. Add cauliflower, remaining teaspoons curry powder and almond milk, cover and simmer until cauliflower is tender, about 30 minutes. Taste and adjust seasoning with more curry powder or cayenne if you like. Using a hand blender blend until smooth (or kinda chunky, if that’s what you’re into) or carefully purée in a blender. Transfer to bowls, garnish with sunflower seeds (and maybe a dollop of yogurt) and serve.