Well, folks, it seems like we need to make the most of the chilly days from now until spring. They’ll be gone before we know it. So, here is a soup recipe I found on The New York Times website and plan to try out with the cauliflower from this week.
Another way I like to prepare cauliflower is with curry spices, olive oil and onions. I chop up my cauliflower into bite sized pieces and saute them together with all the ingredients in pan on high heat, usually my wok. Everything is seasoned to taste, so vary the curry powder to your liking. Add cumin, paprika, and chili powder if you like hot and spicy foods.
