So, cauliflower isn't my favorite veggie. For me, when it's raw it's too squeeky (on the teeth), steamed it's kinda boring... then there's the fact that it's cruciferous (read: might cause me some pain in the intestines). But today I give you two things to do with cauliflower that is so yummy it's worth the risk. I was out at a local restaurant and they had a to-die-for cauliflower soup. So I asked for the recipe... here it is:
Flat Iron Grill Pureed Cauliflower Soup
the amount of cauliflower you'll use depends on how much soup you want to make.
- cut the florets off the main stem.
- coat florets in oil, salt and pepper.
- spread florets on a cookie sheet or in a baking dish and roast in the oven until they're soft and browned (maybe 400 degrees for 25-30 minutes).
- saute some onion or shallot
- puree cauliflower in a blender, food processor or with a blender stick with the onion/shallot and enough cream to reach the consistency you'd like.
- top with a drizzle of truffle oil, cilantro oil and a dab of crème fraîche.
It's so good and earthy... you might want to lick the bowl clean.
Recipe number two is just as simple as the first.
Mashed Cauliflower
this is like mashed potatoes but better for you... you'll be hard pressed to tell the difference.
- get a head of cauliflower and cut off the florets.
- steam in a pan with some chicken or veggie broth until fork-tender.
- drain off the broth and put back in pan on low heat to dry them a bit (like you might do mashed potatoes.
- mash the florets with a potato masher, or a stick blender or beater, whatever you'd use to make mashed potatoes. Add in a bit of lite Boursin for some great flavor and a bit of cream to desired consistency. It should be just like mashed taters.
