Wednesday, November 21, 2012


That Cauliflower and Brussels sprouts would be the foundation of a great pasta dish.  I suppose this only proves that we are never too old to learn something new.

It began when P and I decided to pursue a more plant based diet, which meant scrambling for new dishes to replace our usual fare…pasta with a little of everything else.  Over the past few months I’ve been learning new ways to prepare both familiar and unfamiliar ingredients.  We’ve even gone so far as to learn to enjoy whole-wheat pasta!

The current edition of La Cucina Italiana contained a recipe for a pureed Cauliflower soup served with sautéed Brussels sprouts.  I tried it 2 nights ago and it was quite good, something we would certainly have again, which we did last night, but in a slightly different setting.

We were going to the theater to see West Side Story, and I wanted something quick and simple to prepare for an early dinner.  Normally this would have been pasta with aglio olio crudo, but since we were limiting our olive oil intake that was not an option.  Browsing the contents of the fridge I saw the leftover soup, which had thickened a bit overnight, and the dinner question was resolved.

The Cauliflower-Leek soup with Brussels sprouts made a perfect sauce for Al Dente Pasta brand egg Pappardelle, served with freshly grated Parmigiano cheese.

I look forward to trying this again with other pureed soups.


Cauliflower – small florets
Leek – white and light green stem cut crosswise into thin slices
Olive oil
Vegetable broth
Brussels sprouts
Whole milk – (I used fat free)
Fresh Dill

Cook the Leek and Cauliflower in the broth, salt, and milk until the Cauliflower is soft, about 30 minutes.  Puree and keep warm.

Cook the Brussels sprouts in boiling water for 5 minutes, drain and cool in cold water, and cut into quarters.  Place them in a skillet with olive oil and salt and cook until they start to turn a golden brown.

Add the Brussels sprouts to the pureed soup and continue cooking for another 3-4 minutes before serving, sprinkled with fresh Dill

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