Weeknight Cooking

Curried Cauliflower Soup + Root Ribbons with Sage

October 21, 2013

We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there. 

Today: On a Monday night, there's nothing wrong with asking for a little help. 

Curried Cauliflower Soup from Food52  Jerry Traunfeld's Root Ribbons with Sage from Food52

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We all get by with a little help from our friends and there's no better time to solicit helpers than during Monday night dinner preparation. You see those elegant ribbons of root vegetables? Well, carrots, parsnips, and yams don't just come that way. Ask a friend to do the peeling work. Those crispy florets of roasted cauliflower? Someone has to cut them.

With a couple handy helpers, this meatless meal will come together in no time and your dinner guests -- whether they're family, friends, or co-workers -- will know that they've earned their spot at the table. And even if you have to make this meal all by your lonesome, it just means more leftovers for you. 

The Menu

Take advantage of our handy grocery list and game plan, or click the recipe photos or titles to see (and save and print) the full recipes.

Curried Cauliflower Soup by kmartinelli

Curried Cauliflower Soup from Food52

Jerry Traunfield's Root Vegetables with Sage by Genius Recipes

Jerry Traunfeld's Root Ribbons with Sage from Food52

The Grocery List

Serves 4

1 head cauliflower
2 pounds medium root vegetables (carrots, parsnips, burdock, rutabagas, yams, parsley root, or salsify)
3 onions
1/4 cup coarsely chopped sage
2 cups chicken or vegetable broth
Yogurt or labane (optional)
Rustic bread and good butter

You probably have vegetable oil, butter, turmeric, ground coriander, hot paprika (or chili powder), cumin, salt, pepper, maple syrup, and lemon juice in your kitchen. If not, pick those up, too. 

The Plan

1. Preheat the oven to 450° F. Roast the cauliflower florets with vegetable oil and salt until brown, about 25 minutes. Set aside 1/2 cup of the crispiest florets.

2. Wash and peel the root vegetables. Continue to peel the vegetables from top to tip to produce long ribbons. (If you have a mandoline, you can use that instead.)

3. Slice onions into 1-inch thick rings, then cook in a skillet with 1 tablespoon of butter until soft, about 5 minutes. Stir in your spices: 1/2 teaspoon each of turmeric, ground coriander, and hot paprika or chili powder, and 1 teaspoon of cumin. Add the broth, the cauliflower, and 4 cups of water. Simmer on low heat for 5 minutes.

4. Melt 3 tablespoons of unsalted butter in a large skillet along with the chopped sage. Add the root ribbons and toss them until they start to wilt. Then add 1 1/4 teaspoons kosher salt, a grind of black pepper, 1 tablespoon of maple syrup, 2 teaspoons of fresh lemon juice, and 3/4 cup of water.

5. Keeping an eye on your ribbons, which should cook until all the liquid boils away (about 10 minutes), use an immersion blender to blend the soup. (Or transfer the liquid to a blender and process it in batches.)

6. When the soup's at the desired consistency, stir in as much yogurt or labne as you want, then sprinkle the reserved cauliflower florets overtop. By now, the ribbons should be tender and glazed, so get your spoons and forks ready. Rip off a big piece of bread -- you'll be dipping it in the soup. 

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See what other Food52 readers are saying.

  • ArmineAmy Petrosian
    ArmineAmy Petrosian
  • Marie
  • Elderwood
  • Kate Zaremba Company
    Kate Zaremba Company
  • Sarah Jampel
    Sarah Jampel
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


ArmineAmy P. March 9, 2015
Yummm! Can't stop eating this soup! Delicious and easy cauliflower soup, had everything in my pantry! Thanks for the recipe!
Marie March 9, 2015
I must agree with Elderwood that it would be much better to keep the two recipes apart. And also to list all the ingredients upfront, not inserted in the method. Something that has been working for years very often does work because it is the logical way to do them.
Sarah J. March 9, 2015
If you'd like to view the separate recipes, simply click on the pictures. Thank you!
Marie March 9, 2015
The cumin? Seeds or ground?
Sarah J. March 9, 2015
Elderwood March 9, 2015
When writing more than one recipe, please start a new paragraph (or better yet, a whole new section) when moving from one step in one recipe to another. Your instructions were confusing. I wanted to only make the cauliflower soup and had to search for the directions in the article above.
Sarah J. March 9, 2015
Sorry it was confusing to you! You can actually click on the image of the cauliflower soup to go directly to that recipe. My directions are for making both of these dishes together, as you would make a meal.
Kate Z. January 4, 2015
I wanted to say I made these two lovely dishes together on a cold winter night and it was fantastic! I added toasted French baguette slices to make it a bit more hearty and my husband (a meat eater from England) was more than happy to take the night off. Thanks for the article! KZ