Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
Cauliflower belongs to the Brassica Oleracea species and it’s been cultivated in the Mediterranean area since ancient ages.
“The oldest record of cauliflower dates back to the 6th century B.C.; Pliny wrote about it in the 2nd century. In the 12th century, three varieties were described in Spain as introductions from Syria, where it had doubtless been grown for more than a thousand years. It is found in the writings of Arab botanists, in the 12th and 13th centuries when its origins were said to be in Cyprus.
For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres’ Théâtre de l’agriculture (1600), as cauli-fiori “as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy”, but they did not commonly appear on grand tables until the time of Louis XIV.” Source, Wikipedia.
Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C.
Although spring is here, the weather still remains cold, rainy and windy here in Greece. To be honest, I am sick and tired this year. I, so much, long for spring, for warmer days and milder nights, for the time when we start getting rid of our turtle necks and jackets and start wearing cotton shirts and cardigans. Can’t wait for the time when I won’t have to have the fireplace on and spring fruits will start circulating in the market.
Nevertheless, cruel reality is here to remind me that this will probably be a long lasting, stubborn winter and spring will have to wait for her turn, if this will ever come. So, I needed something to warm our bodies and fill our tummies. I had a cauliflower head in my fridge and I thought that a soup would be the perfect thing to use it. Indeed, it made a delicious soup packed with flavors, vegetables and spices. And although you may think that, since it is a soup, it won’t be so much filling as meat is, this one may surprise you because it is very satisfying and it keeps you warm and full for hours.
If winter still persists where you live, try this one. It may not bring spring, but it will surely give you energy and warmth.
For those who fasten check also this Octopus Saganaki, Greek Bean Salad, Gigantes and Dolmades Gialantzi.
- 1 onion, coarsely chopped
- 2 carrots, sliced
- ¼ cup sweet red wine
- 2 lt / 4 lb. vegetable stock
- 1 cauliflower head, cut in small florets
- Fresh ginger, 1 cm / half inch, grated
- 3 tbsp tomato sauce
- 1 tbsp brown sugar
- A bunch of parsley, chopped
- Salt and pepper
- 1 tbsp sweet Hungarian paprika (you can use a mix of hot and sweet if you want it spicy)
- 100 gr. / 3.5 oz. Ditali pasta
- Olive oil
- In a deep pot pour about 4 tbsp of olive oil and sauté the onion in medium heat until it becomes soft.
- Add the carrots and continue to sauté for one minute.
- Pour the wine and let it evaporate up to half of its volume.
- Add the stock, paprika, tomato paste, sugar, salt and pepper.
- Throw the cauliflower, grated ginger and the parsley.
- Reduce fire to low and simmer for about 15 minutes.
- Three minutes before you turn off fire throw the pasta.
- When it is ready turn off fire and let the soup stay for about five to ten minutes.
- In this way the pasta will be fully cooked and become soft.
- Serve with warm bread and you can add shredded cheese on top.
- 1 κρεμμύδι, χοντροκομμένο
- 2 καρότα, κομμένα σε φέτες
- ¼ φλ. γλυκό κόκκινο κρασί
- 2 λίτρα ζωμό λαχανικών
- 1 κουνουπίδι, κομμένο σε μικρά μπουκετάκια
- Φρέσκο τζίντζερ, 1 cm, τριμμένο
- 3 κ.σ. σάλτσα ντομάτας
- 1 κ.σ. καστανή ζάχαρη
- Ένα μάτσο μαϊντανό, ψιλοκομμένο
- Αλάτι και πιπέρι
- 1 κουταλιά της σούπας γλυκιά πάπρικα (μπορείτε να χρησιμοποιήσετε ένα μείγμα από καυτερή και γλυκιά αν τη θέλετε πικάντικη)
- 100 γρ. μακαρονάκι
- Ελαιόλαδο
- Σε μια βαθιά κατσαρόλα ρίξτε περίπου 4 κουταλιές της σούπας ελαιόλαδο και σοτάρετε το κρεμμύδι σε μέτρια φωτιά μέχρι να μαλακώσει.
- Προσθέστε τα καρότα και συνεχίστε να σοτάρετε για ένα λεπτό.
- Σβήστε με το κρασί και αφήστε το να εξατμιστεί μέχρι το μισό του όγκου του.
- Προσθέστε το ζωμό, την πάπρικα, τον τοματοχυμό, τη ζάχαρη, αλάτι και πιπέρι.
- Ρίξτε το κουνουπίδι, το τζίντζερ και το μαϊντανό.
- Μειώστε τη φωτιά σε χαμηλή και σιγοβράστε για περίπου 15 λεπτά.
- Τρία λεπτά πριν κλείσετε τη φωτιά ρίξτε τα ζυμαρικά.
- Όταν είναι έτοιμο κλείστε τη φωτιά και αφήστε τη σούπα να μείνει για περίπου πέντε έως δέκα λεπτά.
- Με αυτόν τον τρόπο τα ζυμαρικά θα μαγειρευτούν πλήρως και θα μαλακώσουν.
- Σερβίρετε με ζεστό ψωμί και μπορείτε να προσθέσετε τριμμένο τυρί στην κορυφή.
