Growing up I did not like cauliflower! I never understood the reason, the best I can think of as my older wiser self now is that I didn’t like its bumpy textured look. It was a struggle to get me to eat cauliflower considering cauliflower, potato and peas stew was a family favorite. My parents tried so hard to get me to eat it. They would say I couldn’t get up from the table unless I finished it. Well, I would just sit there for what felt like hours till they would eventually break down and excuse me from the table. In the end we compromised that I would eat the potatoes and peas from the family favorite stew.
Now many many years later, I have started to appreciate this vegetable. My desire to be a healthy role model to my kid made me start eating the vegetable.
Allow me to share our latest way to eat Cauliflower in our home. This recipe is also great for advanced solid food eaters.
Makes about 3 cups of soup
½ head of medium sized cauliflower (or the equivalent of 2 cups of cauliflower florets)
2 purple medium sized potatoes (Trader Joe’s had a potato medley bag and I used the purple ones from it)
2 small shallots
1 tsp minced garlic
2 cups chicken broth
1 tbsp olive oil
1) Cut the cauliflower and potatoes into smaller pieces.
2) Thinly slice the shallots.
3) Heat a pot on medium heat and add the olive oil.
4) Add the shallots to the heated olive oil. Sauté them till they are translucent which should take about 1 minute.
5) Add the minced garlic to the shallots and sauté them for 30 second.
6) Add the cauliflower, potatoes and the chicken broth to the pot and cook till the potatoes are cooked. This should take about 10 minutes.
7) Use a hand blender and puree the soup.
8) Adjust salt as needed or add more chicken broth if you want to change the consistency.
I like how this soup has a purple tinge to it because of the potatoes. If you cannot find purple potatoes in your grocery store you can use other potatoes.