Behold: the mighty cauliflower!
If you need an easy, healthy weeknight dinner, look no further. Cauliflower is quickly becoming one of my favorite vegetables for its versatility. You can mash it like potatoes, chop it finely and mix it with breadcrumbs to make cauliflower grilled cheese, whisk it up in a soup like this, sauté it on its own and add spices… it can be light and rich at the same time, and is a much healthier option to some of the simple carbs it can replace.
Ingredients 2 carrots Fresh parsley and grated parmesan cheese for garnish Directions Step 1 Step 2 Step 3 Step 4
2 celery sticks
1 medium sweet onion
2 garlic cloves
1 head cauliflower
1 cup water
1 cup vegetable broth
1/4 tsp white pepper
salt to taste
Coarsely chop the onion, carrots, celery, and cauliflower. Heat a saucepan pan over medium heat and add olive oil. Sauté the onion for 2-3 minutes, then add the garlic and cook for another 1-2 minutes until fragrant. Add the carrots and celery and sauté another 5-8 minutes to soften the carrots.
Add the cauliflower, water, and vegetable broth. Bring to a boil, then simmer covered for about 8-10 minutes. The cauliflower should be soft when pierced with a fork.
Let cool about 10 minutes. Working in batches, pulse in a blender until smooth.
Season with salt and white pepper, and top with chopped parsley and parmesan cheese.
Fresh parsley and grated parmesan cheese for garnish
If you need something a little heartier, this is delicious served with whole wheat toast.