• Ingredients: 43
  • Serves: 10

Roasted cauliflower soup with heads cauliflower, garlic cloves, shallots, olive oil, chicken broth, water, finely chopped fresh thyme leaves, bay leaf, heavy cream.

Ingredients

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

    For this step you will need

  2. Step 2 In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.

    For this step you will need

  3. Step 3 Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.

    For this step you will need

  4. Step 4 Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

    For this step you will need

Nutrition information

Calories 444 Carbohydrates 24 g (8%)
Fat 36 g (56%) Protein 11 g (21%)
Saturated Fat 19 g (97%) Sodium 290 mg (12%)
Polyunsaturated Fat 2 g Fiber 6 g (25%)
Monounsaturated Fat 12 g Cholesterol 112 mg (37%)