HARRISBURG, Pa. — Can you believe another winter is almost over?
Soon, we’ll transition from the last of the winter produce and begin to incorporate spring ingredients!
While we’re still in the final week of winter, this recipe hits many winter flavors to savor one last time.
Cauliflower shows off its adaptability in a cheesy soup with a secret ingredient that adds a little something extra. It’s paired with a fresh salad that incorporates winter greens and citrus notes for the perfect contrast again the rich and creamy soup. A homemade dressing gets a little fancy with champagne vinegar, but also uses pomegranate juice to not just add a pink color, but also check off boxes on the list of winter produce.
Cauliflower Soup:
- 1 cauliflower head, cut in florets (about 12-16 oz)
- 3 slices thick bacon, diced
- 2 leeks, diced
- 4 garlic cloves, minced
- 1 cup shredded pepper jack cheese
- 1 cup white cheddar cheese
- 4 cup vegetable or chicken stock
- 1 cup heavy cream
- 1 T chipotle hot sauce
- 1 T fresh chives, minced
- Salt and pepper
Orange and Pomegranate Salad:
- 3 oranges, segmented
- 1/3 cup pomegranates
- 1/3 cup crumbled goat cheese
- 1 cup walnuts
- 5 oz. winter greens blend or greens of choice
Pink Champagne Dressing:
- ½ cup olive oil
- 1/3 cup pomegranate juice
- 2 T champagne vinegar
- 2 tsp dijion mustard
- 3 T Honey
- Salt and pepper
For the Cauliflower Soup
Heat a medium to large pot using medium-high heat. Add the bacon and cook until crispy. Set aside on a paper towel so any grease is absorbed. Add the leeks into the bacon grease, and cook for about 5 minutes until softened. Add the cauliflower and cook for a couple more minutes. Then, add the garlic and cook for an additional minute. Pour in the stock and bring to a soft boil. Cover and cook for 20 minutes or until the cauliflower is easily pierced with a fork. Let it cool, then use an immersion blender or larger blender to puree the vegetables. Place it back on a burner and warm through to a simmer. Stir in the heavy cream and then add the cheeses. Stir well until fully melted and incorporated. Mix in the chipotle hot sauce and let it simmer for a few more minutes. Spoon soup into a bowl top with the crumbled bacon, chives, and some additional hot sauce if desired. Enjoy!
For the Salad and Dressing
Start by arranging the greens in a large bowl. Then add the oranges, pomegranates, goat cheese, and walnuts on top. Using an immersion blender or whisk, mix the olive oil, champagne vinegar, pomegranate juice, Dijon mustard, and honey together. Add salt and pepper to taste and mix some more. Drizzle over the salad, and then serve the salad alongside the cauliflower soup for a complete meal!
