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
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Optional Garnishes;
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!
Hi,
I'm Marianne Hines. Most call me ANNiE. The nick is short and sweet and not at all like me. I’m 5’11” and happiest when there's sand between my toes, when I'm dirty, windblown, and adorned with the debris of whatever project I'm working on. I build, design,and create in many forms.
I’ve spent most of my life in the Northwest. Twelve years ago I came to the southeast for love, that love is now my husband.
I love London and Paris for the art, food, and architecture. I love Spring and Fall, mountains, untouched snow, the smell of a horse’s mane, the sound of paper dry leaves under foot, birds singing, reef snorkeling, flea market hunting, and cooking for friends who love to eat, to be loud, and to laugh.
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!
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