I live in a house with people who generally are not cauliflower fans. I'm proud of the fact that we worked hard to have our boys introduced to vegetables from an early age. It was a definite struggle at times, there were tears at the dinner table, food was "thrown", hidden under bread and one memorable meal included a lovely bout of vegetable vomit, but we stuck with it and now as teenagers they are often as excited about the vegetable portion of our meal as they are the main. I say, "as" excited, but rarely are they more excited about the vegetable side than the main dish.. They are teenage boys after all, and as such seem to have an unholy fascination with meat.
I have yet to meet a teenage boy who is a vegetarian. I know they exist, and I have massive respect for them. I'm sure growing up in a vegetarian home makes that reality an easier one for most, but it's just not something I see very much of. While I try to encourage vegetables as much as possible at home and my husband is a big veg lover, cauliflower has always been a tough sell. I tried dousing it in cheese sauce, mixing it in with pasta, etc, etc but it was always a no go. They'd choke down the mandatory 3 bites, squish up their faces in gruesome grimaces, then push their plates away beating a hasty retreat.
I quickly realized that the cauliflower battle wasn't one I wanted to fight. As long as they ate a whole load of other vegetables, I could cave on the cauliflower front. Now, if I want cauliflower I usually make it solely for myself. As I did with this easy and delicious soup. Lightened up with low fat evaporated milk, and topped with lightly steamed baby broccoli, hazelnuts and garlic oil, it's been perfect, healthy resolution food.
This recipe is my latest article featured in the Issaquah Press. Hit the link here to head on over and get the details.
Soup like this is filling, yet light. Full of flavor and texture, I think I ate this for breakfast, lunch and dinner one week. There may have even been a few teenage boys who had some too.