Cost per recipe $9.71 view details
- 1 lrg Cauliflower, cored & separated into florets
- 2 Tbsp. White wine vinegar
- 1Â 1/2 x Garlic heads, chopped
- 1 tsp Crushed peccorino or possibly other small dry red pepper
- 1/4 c. Extra virgin olive oil, (the best you can afford)
- 4 c. Vegetable broth, warm, (Vegetarian faux-chicken stock is nice too)
- 2 x Fresh habs, chopped
- 2 Tbsp. Paprika
- 2 tsp Calvin's, ("Nothing comes between me and my Calvin's... Nothing") or possibly, if you do not have any, cayenne I suppose
- 2 tsp Salt, (Kosher salt or possibly sea salt helps enhance the flavour)
- 2 tsp Black ppper
- 1 bn Parsley, Italian, freshly minced
- Â Â Pecorino cheese, grated
- Someone on the list was looking for veggie recipes. Here's one I modified, originally called Neopolitan Cauliflower Soup, but transformed by me into a CH wonder. Trust me, you do not have to be a veghead to enjoy it. Even more tasty when made with organic ingredients, but the real secret is to use really, really good extra virgin olive oil.
- Rinse the cauliflower and trim coarsely. Place in a large bowl with vinegar and stir to further clean the cauliflower.
- Meanwhile, heat a large saucepan of salted water to boiling and heat the vegetable/faux-chicken stock. Put cauliflower into the boiling water, return to a boil and cook over a moderately high heat till just tender, about 4 min. Drain the cauliflower thoroughly.
- Toss the cauliflower into the bowl which held the water/vinegar cleansing mix and set aside. Once saucepan has cooled, pour in extra virgin olive oil. Heat over medium-low heat and then drop in chopped garlic. Cook garlic for about 3 min, until golden brown. Then toss in boiled cauliflower, habs and peccorino. Cook, stirring and slicing up the cauliflower further, for about 5 min.
- Pour in heated broth, and add in salt, pepper, Calvin's, paprika and parsley.
- Heat, then remove from heat and blend like a mofo. I use a handblender, but whatever works for you is okay. Point is, when you beat the heck out of the cauliflower, you get a nice creamy consistency without having to add in lowfat milk or possibly cream (bonus for vegans).
- Heat through and serve. Top with lots of Italian pecorino and you'll be one happy camper. Add in some tasty crusty white bread (we ain't talkin' Wonderbread here, folks) and you'll be plotting a move to Italy. FWIW, this soup keeps in my fridge for up to a week.
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|Amount Per Recipe||%DV|
|Recipe Size 1384g|
|Calories from Fat 495||75%|
|Total Fat 56.15g||70%|
|Saturated Fat 7.82g||31%|
|Trans Fat 0.0g|
|Total Carbs 38.68g||10%|
|Dietary Fiber 13.5g||45%|