Cauliflower is cheaper this season too... the cheapest I came across is 69cents per head at one of the grocers... We normally have our cauliflower ~ steam with or without the oyster sauce to drizzle or bake (with lots of runny cheese :))...
I wanted to try to make soup (I've tried Brocolli Soup)... and found one in PeriPlus~Soups and Breads recipe book... I used dollops of Philadelphia cooking cream.
The soup is smooth and silky, unlike its Brassica cousin ~ Broccolli! and the WOW factor would be the cheesy sticks... just like marriage made in heaven... Miss E and Mr H loved the soup as both went for second helping :) and Mr H Jr ~ he was struggling to finish his bowl... and was secretly hoping that he could finish the cheesy sticks instead...
- 600g-750g cauliflower- cut into florets
- 1 liter of vegetable stock or chicken stock (or 1 liter of water plus 1 Chicken cube stock)
- 1 red onion - diced
- salt and pepper
- a dash of ground nutmeg
- Philladelphia cooking cream (quantity? - depending how creamy one would prefer)
Saute onion in a medium size saucepan until translucent... Add in cauliflower followed by stock. Bring to boil and then lower the fire and simmer for about 10 minutes or until cauliflower is tender. Leave it to cool.
Then use stick blender and puree until smooth. Place the pot on the stove again and heat up (but not to let it boil). Season with salt and pepper. Add a dash of nutmeg and cream. Stir....
- 4 sliced of white bread - trim the crust and cut into 4 fingers/slice
- 2 tablespoon of margarine (or butter)- melted
- 1 clove of garlic - minced
- tasty cheese
Pre-heat oven to 180C.
Mix melted margarine and garlic in a bowl. Brush both side of the bread sticks with melted margarine and garlic mixture. Top up with shredded tasty cheese.
Bake for about 15-20 minutes until golden brown.Leave it to cool