Happy Canada Day [she says from below the 49th parallel]!
If you're Canadian, I hope you're having a glorious day celebrating all things Canuck; if you're not Canadian, I would encourage you to do something traditional like drinking maple syrup, hugging a beaver or apologizing.
Before we dive into today's red-and-white recipe, I wanted to share some fun Canadian trivia for your enjoyment (and/or eyerolling, depending on where you are). I miss home. Can you tell? Haha.
Here we go!
- All Canadians are wired to inform you that a celebrity or public figure is Canadian, just in case you didn't know. Examples of these people include Justin Bieber, Michael Buble, James Cameron, Jim Carrey, Celine Dion, Ryan Gosling, Rachel McAdams, Mike Myers, Ryan Reynolds, William Shatner, Bryan Adams, Paul Anka, the Guess Who, Rush, Steppenwolf, The Barenaked Ladies, Alanis Morissette, Neil Young, Avril Lavigne, Sarah McLachlan, Nelly Furtado, Diana Krall, Chantal Kreviazuk, K.D.Lang, Leonard Cohen, Raffi, Robert Goulet and Shania Twain. The conversation would go something like this:
You: I love this Barenaked Ladies song.
Canadian: Oh, Barenaked Ladies? They're Canadian.
I'm not sure at what point in our lives we all learn how to do this, but we do. And it's awesome. :)
- One tenth of the world's forests are in Canada.
- Also, so is 1/9 of the world's renewable water resources.
- Ottawa - the country's capital - is the second coldest capital city on the planet.
- We're also the second largest country. Yay for being polite and letting other countries come first. ;)
- When working at full-production capacity, the Royal Canadian Mint can produce 15 million loonies in a day. (Those are one dollar coins for anyone unfamiliar.)
- Canadian inventions include basketball (for reals - and if one more American tells me it's not true, I am putting that Heritage Minute commercial from the CBC on a billboard in Times Square), the telephone, the snowmobile, the electric stove and insulin. (Well, they didn't invent it, but they did figure out how to isolate it and make it useable.)
- There are more doughnut shops in Canada per capita than any other country.
- Poutine is a must-try experience, although I will never blog about it on here. It's been probably 15 years since I last had it. (Make your own! Plate of French fries + cheese curds + gravy. Here's a healthified version from the awesome Ricki Heller. Also Canadian.)
Okay! So, in the spirit of celebrating, LET'S MAKE SOUP!
This red-and-white yumminess is delightfully patriotic, in addition to being a deliciously nourishing, detoxifying dish. It's uber-simple to make and stores really well in the fridge.
You'll roast a cauliflower, caramelize some onions (yum), and toss them into the food processor along with some spices. Top with a little red curry paste (in the shape of a maple leaf if you're feeling sassy) and enjoy!
It might not be suited to your Canada Day fireworks tonight, but it's definitely a great option for Wednesday if your celebrations include a little too much Steamwhistle Pilsner, Granville Island Brewery beers or meaty barbecue.
- 1 medium head cauliflower, washed, cored and chopped into 2" pieces
- 3 small yellow or white onions, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 2 tsp coarse sea salt
- black pepper to taste
- 1/2 tsp grated ginger
- 3 cups water or broth
- red curry paste for garnish
- 1. Preheat oven to 375F.
- 2. Spread cauliflower on baking sheet and drizzle with 1 tbsp olive oil. Bake for ~30 minutes, or until slightly browned on the edges.
- 3. In the meantime, heat remaining oil in a skillet on medium-low heat. Add onions and sautee 20-25 minutes or until caramelized. Onions will soften considerably and start to brown. Be patient with them - they will get there! In the last 3 minutes of cooking, add garlic.
- 4. Remove cauliflower from oven and transfer to the food processor. Add onions and all remaining ingredients except water/broth and curry paste.
- 5. Start to blend, slowly adding water/ broth as you go until the soup reaches your desired consistency.
- 6. Portion into bowls and top each serving with a little dollop of red curry paste.
- Store leftovers in the fridge for up to three days.