For the best benefits, eat it a la nude. But if you wanna be naughty, toss grated cheese or drizzles of cream on top. If you wanna be a whole lotta naughty, add droplets of walnut oil… I’m not saying you ought to, but crumbled bits of bacon perhaps? The fat factor is up to you!
Splash of Olive Oil
1 Head of Cauliflower
1 Yellow Onion, chopped
3 Cloves of Garlic, chopped
6 Cups of Water
Salt and Pepper to taste
A sprinkling of Red Pepper Flakes and a spoonful of Cream, drizzled
Cheddar Cheese, grated and drops of Walnut Oil
Drizzle olive oil into a large stock pot. Over medium-high heat, roast cauliflower. We want to brown them up but not all over. This step adds oodles of flavor. Add onions and sauté them until golden. Toss in garlic, sauté for a minute or less. Add water and cook the veggies until fork tender. Let cool. Toss into a blender and blitz in batches until smooth. Taste, add salt and pepper as needed. Serves 4-6.
Serve in shallow wide-rimmed bowls and garnish as desired!