Ingredients
- 1 head (1 to 1 1/2 pound) cauliflower
- 2 yellow onions (peeled & chopped)
- 2 carrots (peeled as needed, ends trimmed & chopped)
- 1/4 cup butter
- 2 teaspoons turmeric
- 1/4 teaspoon chili powder
- 2 cloves fresh garlic (finely minced)
- 3 cubes (36 grams) chicken bouillon
- 3 cups water
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1 cup cooked wild rice (See Prep Step 1)
- 1 cup yogurt
- 3 tablespoons parsley, chopped
- Salt & pepper to taste
How to Make
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Step 1: Cook wild rice per pkg directions until tender. Drain of any liquid & set aside.
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Step 2: Trim cauliflower & cut into sml florets. Heat butter in stock pot. Add cauliflower, onions, carrots, turmeric, chili powder, garlic, bouillon cubes & water.
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Step 3: Stir until combined & bring to a boil. Reduce heat & simmer for 30 min, covered.
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Step 4: Push vegetables & liquid thru a fine sieve, puree in an electric blender or puree using a hand-held stick blender (as I do). If not using a stick blender, return puree to the stock pot.
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Step 5: Combine a little of the milk w/the flour & mix to a smooth paste. Stir paste into the stock pot puree until well-combined & gradually add the remaining milk, stirring until the mixture comes to a slow boil. Reduce heat & simmer 2 min.
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Step 6: Stir in cooked wild rice, yogurt & parsley. Season w/salt & pepper to taste. Heat gently, but do not boil. Serve immediately.
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Step 7: SERVING SUGGESTIONS: Serve w/garlic buttered baguette bread or top w/flavored croutons. If a protein add is desired, top w/crisped & crumbled bacon pieces or even chopped shrimp or baby shrimp.
Tips & Variations
- Standard blender or hand-held stick blender.
We hope you enjoy this recipe!
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