Remember that one? It’s got a bad rep, as the tastless tree like cousin of broccoli. It’s not though.
In season now, it’s cheap, tasty and adaptable to oodles of dishes… just right for Frugal Friday.
Cauliflower and Potato Soup
A splash of olive oil
Half a head of cauliflower
One large zucchini
Six small dutch cream or kipfler potatoes (the waxy kind)*
One cube vegetable stock (or your own if you have it)
Cook it up until soft. Then blitz it up with a hand held blender. Serve with a scattering of lightly fried sourdough breadcrumbs, for some textural crunch.
* Remember all potatoes are not created equal. A good potato can be the making of your dish.
I think you either love it or hate it. Is there a middle ground with this much loved/hated vegetable? If you hate it, find something else to substitute it. If you love it…well tuck in please.
a good slurp of vegetable oil
1 chopped spring garlic
a diced onion
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp cinnamon
salt to taste
fry until smells delicious and then add
1 whole roughly chopped cauliflower
5 small chopped length ways zucchini
2 cups water
cook until the vegetables are just cooked through, (you don’t want them mushy and disintegrated)
200mls coconut milk
serve with some roasted cashews on top