If I had opened our vegetable box as a kid, and seen cauliflower looking right back at me- I may well have wept a little.
At the very least I probably would have silently gagged.
Not now though. Now, when I see a little cauliflower peeking from a corner, in the Foodconnect box I do a little happy dance. I can’t get enough of it. Teamed up with some leek and potatoes also from the box, (and locally grown) you have yourself an easy peasy seasonal dinner.
Cauliflower, Leek and Potato Soup
one chopped large leek
3 chopped large potatoes
half a head of a large cauliflower
1 vegetable stock cube
about 500mls water
salt and pepper to taste
Saute leeks in a couple of good slugs of olive oil, then the rest of the ingredients and cook until soft. Then blitz, with a hand held mixer.
Serve with pangritata and capsicum chilli sauce.
(Remarkably similar to last years cauliflower and potato soup…that’s seasonal eating for you!)