Curried Coconut Cauliflower Soup

Yesterday, I bought a head of cauliflower with plans to make faux mashed potatoes to eat alongside pot roast.  I've made them many times before, and I really think they're quite delicious.  So this morning, in the wee hours, I cut the head of cauliflower into florets, went into the pantry to find one of the best inventions known to man, and in my peripheral vision, I saw a can of coconut milk.  In that moment, my plan for faux taters was immediately nixed in favor of cauliflower soup, more specifically, curried coconut cauliflower soup.  Sadly, I used the last 2 teaspoons of my Maharajah curry powder from Spices Inc, so I need to remember to place an order TODAY or I shall be in a real fix.  We eat curried something or other at least once weekly.  Personally, I could eat it curry every single day, and my husband would be ok with it, but I would never see my child's face, as he walks around the house with his shirt pulled over his nose like a bandit whenever I make curry.  Nope, I'm not kidding.  He really does.  Oh, he also complains incessantly about the smell, although what he's saying is not that clear as his voice is muffled from the shirt.  Back to the soup...
I love this soup!  It's creamy with a bit of a kick, and it just feels so warm and comforting.  I didn't even eat any pot roast - just my lovely bowl of soup.

Curried Coconut Cauliflower Soup Printable recipe

1 head cauliflower, cut into florets

2 onions, diced

2 tablespoons garlic, minced

1 jalapeno pepper, seeded & minced

2 teaspoons curry powder

3 cups vegetable or chicken broth

1 can coconut milk

3 basil leaves

2 tablespoons oil

Basil or green onion tops for garnish, optional

Heat oil in a saucepan, add onions, garlic, and jalapeno pepper.

Cook until golden brown and add curry powder; continue to cook for 5 minutes.

Add cauliflower and stir to coat; add broth and bring to a boil, lower to a simmer and cook, with the lid ajar until cauliflower is tender and much of the liquid has evaporated.

Add coconut milk and basil leaves; return to a boil.  

Lower to a simmer and cook for 10 minutes; using an immersion blender, puree soup until desired consistency is reached.

Serve with a sprinkle of green onions or chopped basil leaves, if desired.

Linked to the following:
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Hearth 'n Soul
What's Cooking Wednesday

Nutty Pumpkin Bundt Cake with Cranberries

Cranberries are widely available in the market now, but I've had to restrain myself from my usual hoarding.  Why?  Well, I need the space in my freezer to accommodate 12 buckets of pre-made cookie dough that will surely arrive just as soon as there is no room in the freezer.  You see, Andrew's school had a fundraiser last month by selling pre-made, pre-shaped frozen Otis Spunkmeyer cookies.  We sold 12 3-lb tubs of cookies, which will arrive at some point, although I'm not sure when, so my freezer space is currently reserved.  All I hope is that the 20 lbs of pecans I ordered doesn't arrive at the same time.

So, the cake.  The cake is wonderful without cranberries or pecans, but it is sublime with both.  The ruby colored cranberries are so pretty, and I love the texture of the pecans.  Walnuts are an excellent substitute for pecans, so fret not if you've no pecans.  I love the moistness of this cake, as well, it's perfect with a cup of tea or coffee, and it's equally at home on a dessert or brunch table.  I glazed today's cake with a vanilla glaze, but it's over-the-top delicious with a cream cheese icing, so feel free to sub your favorite cream cheese glaze.  I've also made little loaf versions of this using these little pans and given them as little presents.  Hope you enjoy!


Nutty Pumpkin Bundt Cake with Cranberries Printable recipe
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs
1 1/4 cup sugar
3/4 cup brown sugar
1 cup oil
1-15 oz can pumpkin puree
1 1/2 cups toasted and coarsely chopped pecans
1 1/2 cups cranberries, coarsely chopped

Preheat oven to 350 degrees.
Butter and flour a Bundt pan; set aside.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
Beat eggs and sugar together for 3 minutes; mix in oil, then pumpkin puree.
Stir in pecans and cranberries.
Add flour mixture.
Pour batter into prepared Bundt pan.
Bake for 55 minutes at 350 degrees.
Allow to cool in pan for 10 minutes, then invert, allowing to cool completely before glazing.

Vanilla Glaze
1 tablespoon unsalted butter
4 tablespoons whole milk
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Microwave butter and 4 tablespoons milk until butter melts. Stir in vanilla and salt. Add powdered sugar and stir until smooth. If glaze is too thick, add additional milk until desired consistency is reached.

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