What’s in Season – December

What’s in Season – December


Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, Citizen’s CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. In a way, this is a continuation of a previous project, AgroKatina, through which we have published a report on the local fruit & vegetable supply chain. Find out more on www.foemalta.org/agrokatina, where you can also order a free copy of the pocket guide to seasonal fruit and veggies.

The cauliflower may seem like a tasteless vegetable, yet its versatility sparks off many an interesting dish. It can be eaten raw, as well as boiled, cooked or grilled, and can easily be turned into a main or side dish. You must have surely heard of the cauliflower fritters (pulpetti tal-pastard). You can also try to just roast it until it has a nice caramelised colour and serve it with garlic, herbs, olive oil and pepper. Simply delicious! In addition, the cauliflower is a great source of vitamins B, C and K. Enjoy our gluten and dairy-free Cauliflower Soup recipe!

Cauliflower soup

(4 to 5 servings)

Ingredients

  • 2 teaspoons minced garlic (2 cloves)
  • 1 large onion
  • 1 large cauliflower, chopped
  • 6 cups (1.4 litres) vegetable broth (made with carrots, thyme, parsley, onion, celery and rosemary)
  • 35g unsalted almonds
  • 2 to 3 tablespoons chopped rucola or fennel fronds, to serve

Method

  1. Sauté the garlic and onion in water (you can also use oil instead of water, but it may not always be beneficial) in a large sauce pan. Add the cauliflower and sauté for another minute.
  2. Add the vegetable broth, increase the heat to high, and bring to boil. Reduce the heat to medium and simmer for around 20 to 30 minutes, until the cauliflower is tender.
  3. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the almonds. You can stir in a drizzle of extra virgin olive oil.
  4. Pour the soup into your blender bit by bit, and blend it on high speed for about a minute, until it becomes creamy and smooth.
  5. Pour back the soup into the saucepan and warm it over low heat. Stir in the amount of salt desired.
  6. Serve into bowls and garnish soup with either chopped rucola or fennel fronds.

This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

 

This project is co-financed by the  Ministry for Education and Employment (MEDE) and the Parliamentary Secretary for Youth, Sport and Voluntary Organisation.