St. Francis Winery & Vineyards

CULINARY : Soup : Curried Cauliflower Soup & Caramelized Apples

Curried Cauliflower Soup & Caramelized Apples

Caramelized Apples


• 1 Granny Smith apple, peeled and diced, small
• 1 teaspoon Canola oil
• 1 tablespoon sugar
• Juice of ½ lemon


Heat a sauté pan with 1 teaspoon of Canola oil over high heat. When oil is almost smoking, add apples and cook for 30 seconds, add 1 tablespoon of sugar. Toss and cook for 1 minute to caramelize, then add lemon juice and toss together to coat. Remove from heat and set aside.



• 5 cups chopped cauliflower
• 1 can coconut milk
• 1 large white onion, diced
• 1½ tablespoon Madras Curry Powder
• 1 leek, white parts only, diced
• ½ cup dry white wine
• 2 ribs celery, chopped
• 1 Kafir lime leaf
• 4 cloves garlic, chopped
• 2 cups water
• 1 tablespoon Canola oil


In a large saucepan, add 1 tablespoon of Canola oil and sauté onions and leeks over
medium-high heat until translucent. Add garlic and celery and cook until soft. Add curry powder and cook for 30 seconds to release aromas. Add white wine and reduce until almost dry. Add coconut milk, adjust heat to low and reduce sauce to almost half. Add cauliflower, Kafir lime leaf and water to pan, cook for about 20 minutes over medium heat, until cauliflower is very soft. Let cool for 15 minutes and remove Kafir lime leaf. Place in blender and blend well, then return to saucepan and warm. Add salt to taste and garnish with caramelized apples.

Serves 4
Recipe created by St. Francis Executive Chef Bryan Jones


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