So this time I was drawn to A Year in Lucy’s Kitchen, a cookbook by the Saturday contributor to the Globe and Mail, a great culinary talent with a knack for good writing.  The book is divided into months of the year and although I do know what’s in season, I though it would be a good incentive to try some different dishes each month, following Lucy through the year.  So here goes the first in a series (please pray to the time gods for me).

PS – Please be patient with my photography as I stumble through my cameras’ manuals and try to figure out how on earth to make something look good without spending hours on the setup.  Thanks.

Spiced Cauliflower Soup with Spinach

5 cups small cauliflower florets
1 tbsp olive oil
1 tsp ground cumin
1 tsp fround coriander
1/2 tsp ground fennel seeds
4 cups chicken stock
3 cups baby spinach
1 tbsp lemon juice
salt and peooer

Preheat oven to 450 F
Toss cauliflower with oil, cumin, coriander and fennel and spread on a baking sheet. Roast, turning once for 20 minutes, or until cauliflower is tender and browned.
Add cauliflower and stock to a pot and bring to a boil. Cover, redcue heat to low and simmer for 10 mins
Add spinach and simmer for 1 minute or until wilted.
Puree soup and add lemon juice. Season with salt and pepper.

Results?  I’d make it again.  Easy and tasty.

Modifications – Firstly I added some leeks, as I had them on hand and they were on the outs, so I had to use them up or risk wasting.  I put them in with the cauliflower when I roasted it.  I also added a bit of extra olive oil for flavour.
I didn’t read the instructions thoroughly so cut the florets in too large a piece, so I had to compensate by roasting and cooking a little longer.
I couldn’t find baby spinach so I added the regular and cooked for 5 minutes instead and all was well.

The lemon is a great touch. It brightens up the soup.  The dish is full of flavour and very filling for something with lower calorie count that’s packed full of nutrition.  Had this for dinner with cheese toast.  (a great way to use up an aging cauliflower – just shave off any brown/gray spots).

Roasted Cauliflower – cut smaller than I did so it takes less time and you get a better roast on a larger surface.