This is my adaptation of a Moroccan soup called Harira traditionally eaten during Ramadan, although it can be made throughout the year. There are, of course, many different variations; I love to put ground lamb in mine, along with chickpeas and other yummy vegetables and spiced with cinnamon, ginger, cumin, and turmeric. It has a lovely sunny glow to it - thanks to the turmeric, carrots and yellow peppers - which in the dark days of November, reminds me that there is still sun, somewhere! Plus, the wonderful spice flavors are sure to warm you inside and out.
Last week I was away cooking for a retreat hosted by the Callanish Society (check them out if you don't know of them) and I found myself needing to find a recipe to use up some excess cauliflower.
Some of you may have already noticed that cauliflower is 'in' right now. This cruciferious vegetable is part of the species Brassica oleraceais - plain language, this means, it is part of the cabbage family which includes broccoli, kale, cabbage, brussel sprouts and collards. Cauliflower has been around for a while - to be specific - dating back to the 6th century B.C.! Many of us associate it with the white curd-like looking florets, but it comes in a variety of stylish designer colors: white, orange, purple and green!