To MEAT or not to MEAT
...that is the question.
Thinking about giving meat a break? Try some of these tasty recipes and let me know what you think.
First up,
ROASTED CAULIFLOWER SOUP
1 large head of cauliflower rough chopped
3-4 tablespoons olive oil
2 cloves garlic grated
½ stick butter
1 medium onion chopped
2 medium carrots diced
2 celery stalks diced
1 teaspoon dried thyme
¼ cup flour
4 cups chicken stock
1 ¼ cups whole milk1
½ cups sharp cheddar shredded cheese
Salt and pepper to taste
3 tablespoons fresh Italian parsley finely chopped
Instructions
Preheat the oven to 400 degrees.
Rough chop the cauliflower and place it on a baking sheet.
Drizzle with about 3 tablespoons olive oil tossing until it's coated, season with salt and pepper and roast for about 20 minutes or until the cauliflower is tender and caramelized.
Add the last tablespoon of olive oil to a soup pot and once it’s warm, add the carrots, celery, onions, grated garlic and thyme.
Season with salt and pepper and cook over medium heat 5-6 minutes or until the onions are tender.
Cube the butter and add it to the pot. Once the butter has melted, sprinkle the flour over the top stirring to combine, then lower the heat and simmer 2-3 minutes.
Pour in the chicken stock, stirring gently allowing the soup to thicken.
Slowly add the milk, combining. Lower the heat and add the grated cheese and parsley.
Transfer the cauliflower to a cutting board and give it all another rough chop so there aren’t any pieces larger than bite-size.
Once the cheese has melted, fold in the cauliflower. Taste and adjust salt and pepper as necessary.
Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.
NEXT
You are what you eat. Everything in moderation.