Cauliflower is used as a reasonable substitute for potatoes; while they can produce a similar texture and great nutrition, they lack the starchy carbohydrates of potatoes and are therefore a great low carb option.
Maybe it is a hero considering it you can make mash, rice, pizza bases and even cauliflower tortillas! Word on the street is that there will be lots of florety goodness this week so I'm going to try this recipe from the Rockpool website:
- 50g olive oil
- 50g unsalted butter
- 15g peeled fresh garlic cloves, finely diced
- 150g peeled brown onion, diced
- 12g sea salt
- Freshly ground white pepper, to taste
- 800g cauliflower florets, roughly chopped
- 900ml fresh chicken stock
- 50g single (pouring) cream
- 15g Dijon mustard, approximately
- 50g parmesan cheese, finely grated (approximately)
- Heat oil and butter in heavy-based pan; add garlic, onion, salt and pepper, sauté for 10 minutes.
- Add cauliflower and sweat over low heat for about 10 minutes or until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup).
- Add stock, bring to the boil. Reduce heat and simmer, covered for about 15 minutes or until cauliflower is very soft.
- Remove from heat, process soup until very smooth.
- Return to pan, place over low heat, stir in cream.
- Add mustard and cheese in batches tasting soup each time to judge whether more is needed. It depends on the strength of flavour of both products as to the amount required. Check seasoning.
- Add more chicken stock if necessary to give the desired consistency.