Miss me?! Don’t look at me like that; this Lazy Veggie done got herself a JOB and, well, I’ve been busy. Now I’m back! How about you forgive me for going away and I forgive you for not repeatedly hitting refresh on this blog for the last 8 months? Deal? Word.
The inspiration for this comeback is twofold: First, and don’t freak out on me here, I got a Vitamix!!! After years of whining about justifying the expense, my darling family couldn’t take it anymore and all chipped in to make it happen. Don’t worry; I have fun with the new machine, but this blog will remain dedicated to the ill-equipped (and lazy/busy/budget-conscious) veggies out there.
Second, I made this shockingly delicious and easy recipe the other day, and it not only surprised me with its tastiness, it provided me with two dinners and three lunches. Unfortch, I gobbled each serving before I could manage to take a good picture, so let’s use our imaginations–just picture a giant pot of white mush, not quite as stiff as mashed potatoes, not quite as fluid as creamy soup. It tastes better than it looks, promise…
Mashed Cauliflower Soupishness
2 medium-sized heads of cauliflower
1 32-oz carton of vegetable broth
6-8 cloves of garlic, peeled
salt, pepper, dried basil to taste
1. Chop the cauliflower into 1-inch pieces. Put it in a big pot with the garlic and the carton of veggie broth. Add a little water if needed to bring the fluid level up, but no need to make sure it’s all completely covered–the cauliflower will settle a bit (and you can squish it while it cooks).
2. Turn on the burner and get it boiling. Turn it down to a simmer for 15 minutes or so–they are ready for the next step when the florets are very tender. You want your fork to just slide right through the floret.
3. Drain the cauliflower and garlic, reserving a bit (maybe 1/2 cup) of the broth.
4. Add the cooked cauliflower to your blender (Did I mention my Vitamix?), along with the spices, and blend until smooth and creamy. Add the reserved liquid if you need to, but I’m thinking you won’t–that cauliflower will be chock-full of broth from the pot.
5. Serve and enjoy! I stirred in a bit more black pepper with each serving, which was really good and warming.
Extra-soupy option: Instead of draining your cooked cauliflower, leave it in the pot with the broth, add the spices, and puree it using an immersion blender. Depending on how thick you like your creamy soups, you might want to pull out a cup of the broth before pureeing so you can add it back in as desired.Calories: low, Fat: zero, Easiness: extreme, Awesomeness: 7 out of 10