I'm taking a quick break after a day of coupon organizing, list making, grocery shopping, prepping meat for the freezer and cooking. In fact, I'm basking in the glow of a culinary success. You know, that euphoria you experience when you just cooked a dish that is so good, it just makes you happy. Giddy really. In this case, it's a soup, so in my classically witty style, I've invented the word 'souphoria' for your reading pleasure.
A few days ago, I got an insane deal on cauliflower at Aldi.
I love it roasted, with cheese sauce, my friend MaryAnn's curried cauliflower casserole...but thus far, I haven't had much luck with the littlest diner. I stared at the two heads of cauliflower as they stared back. What to do? What to do? Perhaps if I could transform it then you-know-who wouldn't even have to hear the word "c'flower." So, I decided to combine two faves: roast it then turn it into soup.
In a word...hotdamndiggity.
Here's what I did:
2 heads cauliflower cut into florets
4 Tbs olive oil
4 tsp garlic powder
3 tsp salt
1 tsp pepper
1/2 tsp nutmeg (fresh if you have it)
1 Tbs butter
1 Tbs olive oil
2 med. onions, chopped
6 Tbs flour
2 1/2 cup chicken broth
1 cup water
2 cups milk
2 Tbs dry sherry
Place cauliflower in a roasting pan and drizzle with oil, sprinkle with seasoning and toss to coat. Roast at 450 for 30-40 minutes, stirring every 10 minutes. Keep an eye on it, you want it nice and roasty, but not burnt.
When done, set cauliflower aside. Melt butter and olive oil in a stockpot or large saucepan. Cook onions until soft and lightly browned. Sprinkle the flour over the onions and keep stirring & cooking for a few minutes. Slowly add the milk, broth & water. Bring it up to a gentle boil to thicken it, stirring pretty often. Add 2/3 of the cauliflower and the sherry. Warm it through then blend with an immersion blender or in a regular blender. Add in the rest of the cauliflower and heat through.
Fill up a big bowl, get a big spoon and well, you can take it from here...
Side note: the little one ended up with the grandparents this afternoon and wasn't hungry for anything upon returning home. Will have to "guinea pig" her some other time. But, the ball-n-chain and I loved our dinner!
A few days ago, I got an insane deal on cauliflower at Aldi.
 |
| The vegetable that gets the least attention :-( |
 |
| The rockin'est store on the planet! |
In a word...hotdamndiggity.
Here's what I did:
2 heads cauliflower cut into florets
4 Tbs olive oil
4 tsp garlic powder
3 tsp salt
1 tsp pepper
1/2 tsp nutmeg (fresh if you have it)
1 Tbs butter
1 Tbs olive oil
2 med. onions, chopped
6 Tbs flour
2 1/2 cup chicken broth
1 cup water
2 cups milk
2 Tbs dry sherry
Place cauliflower in a roasting pan and drizzle with oil, sprinkle with seasoning and toss to coat. Roast at 450 for 30-40 minutes, stirring every 10 minutes. Keep an eye on it, you want it nice and roasty, but not burnt.
When done, set cauliflower aside. Melt butter and olive oil in a stockpot or large saucepan. Cook onions until soft and lightly browned. Sprinkle the flour over the onions and keep stirring & cooking for a few minutes. Slowly add the milk, broth & water. Bring it up to a gentle boil to thicken it, stirring pretty often. Add 2/3 of the cauliflower and the sherry. Warm it through then blend with an immersion blender or in a regular blender. Add in the rest of the cauliflower and heat through.
Fill up a big bowl, get a big spoon and well, you can take it from here...
Side note: the little one ended up with the grandparents this afternoon and wasn't hungry for anything upon returning home. Will have to "guinea pig" her some other time. But, the ball-n-chain and I loved our dinner!
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