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August 6, 2006
When On Sale Cauliflower Happens To Good People
"Don't buy anymore cauliflower!" exclaimed MR when I got home with another two heads of organic cauliflower. We already had, unbeknownst to me, a whole lot of cauliflower in the fridge. "But they were on sale!" exclaimed I, and pointed out that they were 2 for $5. And so cute!!! Who can resist a head of on-sale cauliflower?
Well, let's just say that I had to use up some cauliflower fast. And in Iron Chef fashion, I did. For lunch I made a chilled cream of cauliflower soup with fresh basil. Here's how I did it:
500 g raw cauliflower
1/2 cube no salt vegan veggie broth (Rapunzel brand)
1 cup nonfat plain yogurt
handfull of fresh basil
garlic
garlic powder
organic unsweetened lemon juice
half salt
140 g eggwhites (liquid, raw)
1 teaspoon olive or flax oil
juice of organic lemons
Make broth out of the cube with about half a cup of water. Dice the cauliflower and steam it in the broth. Blend in the food processor along with the yogurt and basil, add garlic. Add eggwhites and blend. Remove from blender and add salt and lemon juice to taste. Refrigerate until ready to serve. Add 1 teaspoon of olive oil when serving. Feel free to add fresh ground pepper.
Then tonight I made steamed cauliflower in white wine with Quorn tenders, sungold tomatoes and a dessert of Trader Joe's organic raspberries (frozen and thawed into a wonderful sauce) over fat free ricotta with Walden Farms chocolate sauce and hazelnuts, plus flax oil. Yum! MR loves these nonfat ricotta parfaits. You should all try them. They're a great low cal source of calcium, and so versatile! They can go from entree to dessert in the time it takes you to clear the table.
There's still a lot of cauliflower in the fridge, so I am about to embark on a project to finish it off, making tomorrow night's dinner before I go to bed tonight. Cauliflower multitasking!
Posted by april at August 6, 2006 8:48 PM