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Pressure in the Kitchen – literally!

Cauliflower Leaves Soup.

Cauliflower leaves puree into a deep green soup.

The other night I had 30 minutes to cook dinner before dance class. With a produce bin of CSA veggies and my Kuhn Rikon pressure cooker, the pressure was off me and into the cooker!  Pressure cookers heat to 250°F instead of 212°F boiling point, reducing cook-time by up to 50%.  A pressure cooker cooks faster and can be more versatile than a microwave for cooking meats, grains and soups.

Leaves from my cauliflower –  the leaves are edible, like beet greens –  spring onions, green garlic, a potato, and a couple carrots, could be a fine soup in about 20 minutes!  I’ve detoured from sharing an exact recipe here because soups can be flexible to what you have on hand, your preference, and the amount you need. Instead, I provided a time-line. I hope this helps you ‘get cooking simply’!

Print This Recipe

Cauliflower Greens Soup with Walnut Garlic Crisps*

Cooking plan for two servings and a little leftover:

6:25  Chop green garlic (or garlic) and spring onions: Saute in olive oil in pressure cooker.

6:35  Rinse and chop about 4 cups cauliflower leaves; a couple carrots; the last lonely potato in the bin. Add to cooker with 2-3 cups chicken broth (or water), filling cooker no more than 2/3 full. Cover and secure lid on cooker.

6:40  Bring pressure cooker to full steam over high heat. Reduce  heat to low and simmer for 10 minutes.

6:41  Blend 1/4 cup each, soft butter, finely chopped walnuts, grated Parmesan, and a sprinkling of garlic powder. Spread on 4 slices of sourdough bread. Bake on tray in toaster oven until golden brown, about 5 minutes. *See recipe I developed for the Walnut Board

6:53  Run pressure cooker under cold water; remove lid and puree vegetables with a hand-held blender, adding a little water or milk to desired consistency. Season with salt and pepper.

6:55  Serve soup with dollops of plain yogurt. Swirl a knife through the yogurt to look fancy!

7:20  Off to dance class!                   An original recipe by Rosemary Mark

Spring onions.

Spring onions are mild and can be used like green onions.

Cauliflower with leaves.
The cauliflower leaves are edible.

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2 Comments

  1. Yvonne Cannon
    Posted April 12, 2010 at 2:14 pm | Permalink

    If it takes two cauliflowers to harvest 4 cups of cauliflower leaves, including the thick white stalks, I assume (I just measured one head I happened to have on hand that yielded two cups), what do you cook with the two heads of cauliflowers you have left?

    • Rosie's Kitchen
      Posted April 14, 2010 at 3:13 pm | Permalink

      Roasted cauliflower is terrific — many a cauliflower hater at my house has been converted! I like to slice the heads into 3/4-inch slabs. Some will break into florets and that’s fine too. When I have time I blanch in boiling water for two minutes, but not necessary, just takes longer to roast if roasted raw. Arrange in single layer on a foil or siplat lined baking sheet. Drizzle with olive oil and Kosher salt. Roast at 425 degrees (400 convection if your oven has it) for 20-30 minutes, turning once or twice until browned and tender but still firm. Time will vary by how big the pieces are and blanched or not. Serve warm or room temp — it’s usually all snacked on before I can get it to the dinner table!

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