{"id":2106,"date":"2019-02-27T07:00:39","date_gmt":"2019-02-27T07:00:39","guid":{"rendered":"http:\/\/www.sayulitalife.com\/sayulero\/?p=2106"},"modified":"2019-02-27T07:00:39","modified_gmt":"2019-02-27T07:00:39","slug":"live-love-eat-in-sayulita-a-recipe-for-roasted-cauliflower-garlic-soup-with-parmesan-and-cornbread","status":"publish","type":"post","link":"https:\/\/www.sayulitalife.com\/sayulero\/live-love-eat-in-sayulita-a-recipe-for-roasted-cauliflower-garlic-soup-with-parmesan-and-cornbread\/","title":{"rendered":"LIVE, LOVE, & EAT in SAYULITA- A Recipe for Roasted Cauliflower & Garlic Soup with Parmesan and Cornbread"},"content":{"rendered":"

On these \u201ccolder\u201d days we\u2019ve been having in Sayulita, have you sometimes felt like the only thing you want to eat is a nice, warm soup along with a yummy bread? Well, last week that was exactly what I felt like making, and then I of course devoured it with delight! Roasted cauliflower and garlic soup with parmesan and a yummy cornbread with honey-butter hit the spot! I enjoyed it so much that I just had to share the recipe with you. You can then make and share this delicious al fresco lunch with your Sayulita friends and\/or visitors. Why is it that so many friends love to come visit me in Sayulita? Is it because of my delicious food? \u00a0I love entertaining, so here are the recipes so that you can also enjoy them and entertain for your guests here in Sayulita.<\/span><\/p>\n

INGREDIENTS FOR THE SOUP:<\/b><\/p>\n

-1 head medium size cauliflower<\/span><\/p>\n

-4 whole cloves garlic, peeled<\/span><\/p>\n

-2 Tablespoons olive oil<\/span><\/p>\n

-\u00bd cup diced white onion<\/span><\/p>\n

-\u215b teaspoon dried thyme or \u00bd teaspoon fresh thyme<\/span><\/p>\n

-\u00bd teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped<\/span><\/p>\n

-4 cups chicken broth, homemade or in a tetra pack; look for low sodium<\/span><\/p>\n

-\u00bd cup milk or cream <\/span>(*I used crema para batir that is available in many of our Sayulita tiendas)<\/span><\/i><\/p>\n

TOPPINGS FOR THE SOUP:<\/b><\/p>\n

-shaved or shredded parmesan cheese<\/span><\/p>\n

-crisp bacon<\/span><\/p>\n

-toasted hazelnuts, coarsely chopped<\/span><\/p>\n

-fresh chopped, flat-leaf parsley<\/span><\/p>\n

PREPARATION INSTRUCTIONS:<\/b><\/p>\n

    \n
  1. Trim cauliflower into bite sized pieces<\/span><\/li>\n
  2. Toss cauliflower and garlic cloves with 1 Tablespoon of the olive oil<\/span><\/li>\n
  3. Roast in oven at 400 degrees until cauliflower is crisp, tender, and golden in spots<\/span><\/li>\n
  4. Remove the garlic cloves and chop finely<\/span><\/li>\n
  5. In a soup-sized pot, saut\u00e9 onions with remaining 1 Tablespoon olive oil<\/span><\/li>\n
  6. Add the chopped garlic, thyme, and rosemary, and saut\u00e9 for 1 minute<\/span><\/li>\n
  7. Add cauliflower and broth; bring to a simmer, cover, and then cook for 15 minutes<\/span><\/li>\n
  8. Ladle \u00bd of the soup into a blender and pur\u00e9e until smooth. Be careful to only fill blender half way to prevent over-spillage<\/span><\/li>\n
  9. Add the cream and salt and pepper to taste<\/span><\/li>\n
  10. Ladle soup into bowls and sprinkle with the parmesan shavings, bacon, parsley, and hazelnuts<\/span><\/li>\n
  11. Drizzle with oil <\/span>(*I love to use black truffle oil that I brought with me from Canada; but you can also use olive oil.)<\/span><\/i><\/li>\n<\/ol>\n

    INGREDIENTS FOR THE CORNBREAD:<\/b><\/p>\n

    -\u00bd cup cornmeal or corn flour <\/span>(*I found Bob\u2019s Red Mill corn flour at Mega in Bucerias.)<\/span><\/i><\/p>\n

    -1 & \u00bd cups organic flour <\/span>(*Check Terrenel in Sayulita, and if none there, Mega usually carries it. I realize that Organic flour is more expensive than regular but REMEMBER, regular flour is highly sprayed with pesticides to dry the kernels faster before harvest. I totally stopped using regular flour since a nutrition environmental professor gave me this information. He says if you don\u2019t do anything organic, please make an exception for flour and ONLY use organic!)<\/span><\/i><\/p>\n

    -\u00bc cup sugar<\/span><\/p>\n

    -1 Tablespoon baking powder<\/span><\/p>\n

    -\u00bd teaspoon salt<\/span><\/p>\n

    -\u2153 cup avocado oil<\/span><\/p>\n

    -3 Tablespoons melted butter<\/span><\/p>\n

    -2 eggs, beaten<\/span><\/p>\n

    -1 & \u00bc cups milk or cream <\/span><\/p>\n

    PREPARATION:<\/b><\/p>\n

      \n
    1. Add all dry ingredients to a bowl and make a well in the center <\/span><\/li>\n
    2. Add butter, oil, eggs, and cream into the well<\/span><\/li>\n
    3. Stir until just mixed; this is a loose runny batter<\/span><\/li>\n
    4. Bake in 8\u201d square pan at 350 degrees for 30 minutes<\/span><\/li>\n<\/ol>\n

      INGREDIENTS & PREPARATION FOR THE HONEY BUTTER:<\/b><\/p>\n

      -1 stick of very soft butter at room temperature<\/span><\/p>\n

      -\u00bc cup honey, or more to taste<\/span><\/p>\n

      -Whip together, and then slather butter over the cornbread<\/span><\/p>\n

      I KNOW that you will love this light and delicious meal as much as I did!<\/span><\/p>\n

      Individual Chocolate Lava Cakes are next on my agenda. It is my husband\u2019s birthday this week and he LOVES when I experiment on recipes for him. Thus, Chocolate Lava Birthday Cakes it is! <\/span><\/p>\n

      I am available for catering appetizers and fancy desserts. You can reach me at my web-page <\/span>LIVE, LOVE, & EAT IN SAYULITA<\/b><\/a><\/span> for orders, comments or questions. I love to hear from you!<\/span><\/p>\n

       <\/p>\n

       <\/p>\n

      *Written by: Karina Shecter<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

      On these \u201ccolder\u201d days we\u2019ve been having in Sayulita, have you sometimes felt like the only thing you want to eat is a nice, warm soup along with a yummy […]<\/p>\n","protected":false},"author":6,"featured_media":2108,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/2106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/comments?post=2106"}],"version-history":[{"count":0,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/posts\/2106\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media\/2108"}],"wp:attachment":[{"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/media?parent=2106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/categories?post=2106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sayulitalife.com\/sayulero\/wp-json\/wp\/v2\/tags?post=2106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}