CAULIFLOWER. Also known as Cabbage Flower, cauliflower is a member of the Brassica family of veggies, well-known for their cancer fighting capabilities. Mon petit chou means (in French, chou is pronounced “shoe”) “my little cauliflower” and is a term of endearment! How do you like that?
Here’s today’s TRICK:
Take the stem off your cauliflower and keep it in an opened plastic bag in the fridge. It will last a good week, maybe longer!
And here’s a TIP:
To tone down the smell of cauliflower cooking, add a few celery seeds or some celery leaves to your cooking water. It won’t pick up the celery’s flavor, but it will certainly tame the smell!
And your RECIPE:
This is my daughter’s favorite soup!
Caroline’s Crockpot Cheesy Cauliflower Soup
Ingredients
- 2 cups low sodium chicken broth
- 2 8-oz. packages frozen cauliflower
- 1 medium stalk celery chopped
- 1 medium carrot chopped
- 1/2 cup chopped onion
- 1/2 teaspoon thyme
- sea salt and freshly ground black pepper to taste
- 1 cup milk
- 1 1/2 cups shredded low-fat Cheddar cheese
Instructions
- Throw all ingredients except milk and cheese into a crock cooker and cook on low until vegetables are very tender, about 4-6 hours.
- Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself--mash to your heart's delight.
- Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.
Notes
SERVING SUGGESTIONS: A huge, hearty salad (add sliced avocado, tomatoes and red onion to your choice of lettuce(s)/greens.
SERVING SUGGESTIONS: Add warmed whole wheat rolls to above.
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