Roasted Cauliflower Matzo Ball Soup

Tradition, Tradition, Traditions. Just kidding, I am not a fiddler and I am not on the roof. Actually, I am not even Jewish, but that never stopped my mom from making all the amazing traditional Jewish dishes. Noodle kugel, lox and bagels, cheese blintzes and my favorite matzo balls. Every year we would celebrate Passover and learn more about our Christian history. She would create the most intimate dinners filled with friends, family, and strangers. Bringing them together to learn more about one of the oldest seasonal rituals.

The tables were always set with mismatched crystal glasses, deep vibrant colors and the seder plate in the middle. At the kids tables, we would all see who could eat the most horseradish and bear it! Waiting for the Haggadah to finish, so we could finally eat The fantastic feast of foods we waited for all year. Especially the matzo ball soup. It looked so silly in the bowl but tasted incredible. We loved it so much that we begged for them year-round. Finally my mom gave in and made them for us here and there.

It's more than a crazy good soup, it’s memories and comfort of my childhood. It reminds me of friends I spent these special Seder meals with.   We have all grown up, but I hope we all that continue these traditions. Even though this holiday isn't a part of my religion, my belief in Jesus Christ is obviously deeply connected to Jewish culture. Being able to take part in these festivities gives me a more in-depth knowledge of not only my faith but also a deep appreciation of the Jewish culture and tradition.  

I can't leave anything just traditional, no matter how much I love the original recipe. I Have to do some kind of spin, adding new ingredients and making it a little more modern. And when possible a little healthier too.  I love adding veggies and healthy herbs any time I can!

So that is what I did.

Meet my friend the matzo ball, isn't he handsome and round? (that was a little weird)

Roasting the cauliflower, till it is on the brink of burning but is more caramelized than anything. I love fresh parsley in most of my Jewish dishes, the refreshing earthly flavor that isn't overpowering but so needed. Making a quick veggie stock that's bursting with flavors and with healing ingredients.

These matzo balls are firm but delicate, the small pieces of cauliflower keep it moist and also add a rich almost smokey flavor. It might not sound like the most filling dish, but don't let that fool you! These mighty balls (that's what she said) will fill you up and basically give your stomach a big bear hug.

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Roasted Cauliflower Matzo Ball Soup | Comfort Food

by Monica Rose Grant March-28-2018

These matzo balls are firm but delicate, the small pieces of cauliflower keep it moist and also add a rich almost smokey flavor. Adding fresh parsley to the mix, only brightens and finishes this classic Jewish dish.

Ingredients

• Quick Veggie Stock
• 1 Onion Diced
• 4 Stalks Celery Diced
• 4 Cloves Garlic Finely Chopped
• 1/2 Teaspoon Smoked Paprika
• 1 Teaspoon Organic Turmeric
• 2 Knorr Vegetable Bouillon Cubes
• 6 Cups Water
• Matzo Balls
• 1 Small head Cauliflower Diced
• 1 Tablespoon Melted Coconut Oil
• To Taste Salt & Pepper
• 1/2 Cup Parsley Finely Chopped
• 1 1/4 Cup Cup Matzo Meal
• 2 Eggs
• 1/2 Teaspoon Smoked Paprika

Instructions

1 | Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes). Add Vegetable Bouillon Cubes, break cup and mix.2 | Add water, some freshly cracked pepper, and one or two sprigs of parsley to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.3 | Preheat oven to 400. Dice cauliflower and place on cookie sheet, pour melted coconut oil and add salt and pepper and mix to coat the cauliflower. Bake for 20-30 minutes, till thoroughly cooked and very brown.4 | While the stock is simmering, mix the matzo ball dough. In a bowl whisk eggs and veggie stock, add parsley, matzo meal, cauliflower and paprika. If the dough seems to dry, add more stock 1 Tablespoon at a time. Refrigerate for 10-20 minutes to let the mix fully hydrate. 5 | Make even sized Matzo balls and plop into stock. Keep then at 2 Tablespoons of mix max. Cook in veggie stock for 30- 35 Minutes.

Details

Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Yield: 4