Cauliflower and other brassica vegetables, such as broccoli and kale, are popular ingredients this fall. Chef Pat Long gives cauliflower an extra kick by combining it with Gorgonzola cheese and curried raisins in this indulgent soup. For this dish, Long sweats diced onions until they’re translucent and then adds cauliflower florets and vegetable stock. He lets the combination simmer for 20 minutes and strains it, reserving the liquid. Long purees the cauliflower and onions with ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.