I was talking to my good friend, Laura, on the phone the other day, and she was telling me about making what boiled down to a personal-sized quiche with a portobello cap as the crust. She made it with just eggs and herbs, which I will try eventually…but tonight I doctored it up a little to go with the second part of dinner: spiced cauliflower soup. This soup is…well, it’s amazing. Super creamy. You’d never know there isn’t any heavy cream in it (though if you’re primal, feel free to add some cream).
A disclaimer: I have this titled as Whole30 Compliant. In the quiche, I personally used a half of a piece of lacy Swiss cheese. Obviously if you’re doing a Whole30, you would omit the cheese. In lieu of the cheese (if you want some extra silkiness and such), feel free to add about a quarter cup of coconut milk. The addition of that in eggs always seems like cheese to me when I’m eating them. Anyone else? Just me? Okay.
2 large portobello caps, stems removed and gills cleaned out (the quickest way to do this is the scoop/scrape out the gills with a spoon)
3 large eggs
1/4 C scallions, sliced thin
4 grape tomatoes, sliced thin
2-3 large basil leaves, roughly chopped
1 tsp dill, roughly chopped
salt and pepper, to taste
1/4 C full-fat coconut milk (and/or 1/4 C cheese)
1.- Preheat your oven to 400. Line a baking sheet with parchment paper or foil. If foil, spray or rub with olive oil or coconut oil.
2.- Rub caps with olive oil or coconut oil (not a lot required, just get them slightly moist) and set on baking sheet, top-side down.
3.- Whisk eggs until scrambled and slightly frothy. Add in coconut milk and whisk until well combined. Stir in all veg, herbs, and spices.
4.- Spoon egg mixture into each cap, leaving about a centimeter or so between the eggs and the top of the cap. If you’re using cheese, this is where I put a quarter of a piece of cheese (these were big pieces) on top of each cap. Bake for 15-20 minutes (or until eggs are set). Sprinkle with fresh, chopped dill and serve.
Spiced Cauliflower Soup
1-2 Tbsp olive oil
3 small onions (or 2 med), diced
1 bay leaf
1 1/2 tsp cumin
1 tsp turmeric
1/2 tsp coriander
1/4 tsp cardamom
1 tsp salt
ground pepper, to taste
crushed red pepper flakes, to taste
4 cloves minced garlic
4 1/2 C broth (I used beef bone broth–use whatever flavor you’d like)
1 large head cauliflower, roughly chopped
1 C full-fat coconut milk
2 tsp apple cider vinegar
chopped dill (to garnish)
1.- In large pot, heat oil on medium low. Add onions, bay leaf, cumin, salt, turmeric, cardamom, coriander, pepper, and crushed red pepper flakes. Saute until onions are translucent (about 10 minutes). Add garlic and saute another few minutes, just until starting to get soft.
2.- Add broth and cauliflower. Bring to boil over high heat. Reduce to simmer and cook for 15-20 minutes (you want the cauliflower to be soft but not falling-apart-mushy).
3.- Remove pot from heat and transfer soup to a blender (or use your stick blender right in the pot). Blend on high until silky (if you don’t have a NutriBullet, you should get one just for soups…it makes everything SUPER creamy). Transfer back to pot and stir in the coconut milk and apple cider vinegar. Bring back to heat over medium-low. Ladle into bowls and top with a chopped dill garnish.