Cauliflower is one of those wonderful veggies that seems to be adaptable into seeming like some of our high carb side dishes. Have you seen those recipes for mashed cauliflower instead of mashed potatoes, or cauliflower au gratin instead of potatoes au gratin? Now the lastest I’m seeing is riced cauliflower or cauliflower rice…whatever.
My point is that it’s a wonderful alternative when trying to eat low carb. Now, while my diet is most certainly NOT low carb at this point. I’m just trying to be more conscious of limiting bad carbs. Not deprivation…just moderation.
So, if I know that I’m making dessert, I’ll try not to eat the bad carbs during the dinner. I’m not perfect people, but I won’t give up.
Confession: I’ve uhm….well….it sorta looks like I’ve uh….gained a few pounds since getting married last month. There! I said it! I’ve put on a few pounds right where my genetic predisposition loves to put them…on my waistline. Ew! Seriously? I mean, it’s so in vogue to have a more generous posterior these days and shapely legs are hot, but noooooooooo…not me. Not my family. We all gain it in primarily one spot….the tummy area. And the shame…oh the shame….is that I’ve put on these 5 or 7 pounds in only 6 weeks of wedded bliss. Yikes! I’ll tell ya though, it was one yummy honeymoon and I’ve haven’t really stopped since.
Now, I’m fully aware that my issue with where I gain the extra pounds is probably one of those situations where the grass is greener on the other side. Many of you lovely bootielicious women probably wish that you could get a little extra off the caboose and upper thighs. This is most definitely not my issue, (can you say chicken legs?), but I fear I’ll never have one of those toned, flat tummies. Whatever! I was almost over it before I’d even finished this paragraph. Good for me.
After all that, I’m still going to try. My focus is good health more than appearance these days.
Anywho, back to the cauliflower thing. I saw the funniest picture the other day with a Collie dog wearing a flower hat and the caption read “collieflower.” Funny, huh? I actually snorted.
Here’s my first cauliflower recipe other than just oven roasting it. The parmesan cheese really adds a wonderful, creamy flavor to this so don’t be skimpy. I also added on some green onion as a garnish. I’m thinking that crumbled bacon may be yummy the next time. I purposefully made this without cream because my hubby doesn’t enjoy cream in most things. We didn’t miss it at all.
Enjoy and let me know how you make it.
Cook your onion and garlic in some olive oil until slightly browned.
Add in the coarsely chopped head of cauliflower and then put in enough chicken or vegetable stock to almost cover the cauliflower. Bring to a boil and then back to simmer for about 12 minutes or so until the cauliflower is soft when you insert a fork.
Use either your blender in batches or an immersion blender (my love!) to bring the soup to a creamy consistency. It’s ok if there are still pieces of cauliflower. It’s your preference.
Add in the finely grated Parmesan cheese.
And salt and pepper to taste.
I then added some chopped green onion just because I love that flavor and then grated some more Parmesan cheese on the top just before serving. So yummy!!!
I added in a nice little Fennel Celery Salad with Dill Citrus Dressing, (recipe to come soon), and VOILA! Dinner is served. Hubby was quite a happy man.
Here ya go….
- 2 Tbsp. extra virgin olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, minced
- 1 head of cauliflower, coarsely chopped
- 1 to 1½ quarts of chicken or vegetable stock
- ½ cup of grated Parmesan cheese, plus more to grate on the top before serving
- salt and pepper to taste
- Cook the onions and garlic in the oil until slightly browned.
- Add in the cauliflower and enough chicken or vegetable stock to just cover the veggies.
- Bring to a boil and then back to a simmer for about 12 minutes until the cauliflower is soft.
- Blend until somewhat creamy using either a blender in batches or using an immersion blender.
- Add salt and pepper to taste and then serve with more grated Parmesan on top and possibly chopped green onions. Crumbled bacon is a good topping too.