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Republished with permission of VeloPress from Feed Zone Table by Biju Thomas and Dr. Allen Lim. velopress.com
This is a light soup that pairs well with a hearty chopped salad or roasted chicken. Be sure to use all of the tender parts of the cauliflower, stalk included.
Cauliflower Corn Chowder With Red Pepper Oil
4 cups vegetable stock (or chicken stick)
1 large head of cauliflower (about 1 pound), coarsely chopped
1 large red bell pepper
2 ears (2 cups) uncooked corn, kernels cut off (divided)
¼ cup olive oil
½ tsp. salt
1 cup yogurt (divided)
Salt and pepper
2 Tbsp. farmer or feta cheese, crumbled (optional)
Fresh parsley or basil (optional)
In a large pot over medium-high heat, bring chicken stock to a rolling boil and poach cauliflower for about 10 minutes, or until fork tender.
While the cauliflower is cooking, place a dry sauté pan over high heat to roast the red pepper until the skin begins to blister. Keep turning the pepper to cook it evenly. Put the pepper in a plastic bag to cool slightly; this will make it easier to remove the skin. Add corn kernels to the hot pan and cook until slightly charred. Set aside. In a blender or small food processor, combine the roasted red pepper (skin removed) with the olive oil and salt and pulse until smooth.
Use a blender or small food processor to purée cooked cauliflower and stock into a thick soup, then fold in half the corn and half the yogurt. Pour into bowls and top each with a drizzle of yogurt, corn and a spoonful of red pepper oil. Garnish with fresh crumbled cheese and/or fresh chopped herbs. Finish with cracked black pepper.