We eat a ton of cauliflower in our house.
Raw. Roasted. Sautéed. Stir fried.
I was just telling a girlfriend yesterday that when I roast it and put it on the counter to cool, I often return to find little fingers have nibbled the entire pan away.
Our favorite way hands down, however, is this:
… the most savory bowl of yumminess ever.
The inspiration for this recipe came a couple years ago from The Pioneer Woman. Of course (because I need to be in control, lol) I made some tweaks that work better for the way we eat in our home (nixed the butter and flour, added garlic, upgraded from milk to cream, and added quinoa).
Don’t worry, though – this recipe is SO SIMPLE. Truly.
Here’s what you’ll need:
- 1/4 cup EVOO
- 2-3 garlic cloves, diced and smashed
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 3 celery sticks, chopped
- 1 head of cauliflower, broken into small florettes and roughly chopped (trim off the stalks from florets as best you can)
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1/4 cup fresh parsley
- 2 cups precooked quinoa
- salt and pepper to taste
- Warm a big soup pot and add the EVOO. Once EVOO is hot and loose in the pan, add onions, garlic, celery, and carrots. Sauté for 2-3 minutes, stirring constantly so garlic doesn’t burn.
- Add chopped cauliflower to the pan and continue to sauté for another minute or two. Then, cover pot, reduce heat to just under medium, and allow veggies to soften for about five minutes. (Yes, you’ll want to give them an occasional turn with your spoon during that time.)
- Uncover the pot and add the chicken stock, heavy cream (optional), fresh parsley, and precooked quinoa. Bring soup to a gentle boil; then, reduce heat to just under medium again, cover and allow to simmer for about 10 minutes. (Also, if you need more soupiness (we like it a little thick in our house), just add more broth until it reaches the consistency you want).
- When it’s done simmering, grab a spoon and give it a taste! This is how you’ll determine how much salt you’ll need. Once you’ve tasted it, add in a little salt and pepper to taste.
- To serve, ladle into a beautiful bowl and sprinkle on some crushed chili pepper for those that love a little heat. (You can also add a little extra parsley for presentation.)
NOTE: If you are DIARY FREE, you can make this without the addition of the cream. As I sit here and think about it, I wonder if coconut milk as a substitute would add a little something special to this soup!
Enjoy… and, as always, Rebel On.