Buying a large cauliflower because it is a cheap offer is not always smart. Especially when you go on a long weekend trip and planned all your meals until this day ahead.
But I love a challenge. This morning I took the first step and put the cleaned whole head in the steamer basket of my Thermomix. 30 min later the cauliflower was done and cooled.
At this point I still had no idea what to do with it
To portion it, I took some florets off and stuffed the remaining head in a freezer bag.
Since I had the Ash Wednesday cold herring salad for lunch, some warm soup sounded nice. Cauliflower as the main player in the soup. What works well with it? Veg stock and cream. What else? Peanutbutter and Peanuts.
That was a great combination.
Recipe:
1 large spring onion
300 g precooked cauliflower
2 knobs of butter
350 ml veg stock from paste
60 ml double cream
WOK seasoning, pepper
3 tbsp peanutbutter
2 tbsp chives
30 g unsalted roasted peanuts
Melt the butter in a pot and toss in the onion. Give it 3 min, now add the cooked cauliflower. Stir well and pour in the veg stock and season well. Cook for 3 minutes.
Now pour in the cream and add the peanutbutter and melt it. Now add the chives and check the seasoning again.
Take a stickblender and mix the soup. Finish with roasted peanuts.
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