This week, you, my faithful follower, would have noticed I’m a little late in posting.
It’s for a good reason.
Friends have spent the past ten weeks outside of Australia, travelling abroad, and they only returned home over the weekend. So, last night, instead of slaving over the keyboard, developing a post for this week, I was having dinner at their place and being regaled with lots of tales from their adventures.
From buying discounted clothing in Dubai to having a pub lunch in Cornwall, they entertained me.
But not only that, they also made the most scrumptious meal from a cauliflower.
My friend is a brilliant cook, and this is what she whipped up:
1 brown onion, diced
1 large garlic clove, finely chopped
5 medium potatoes
2L vegetable stock
salt and pepper
fry onion in melted butter until soft
Add garlic. Cook further 1-2 mins.
Chop cauliflower roughly. Chop 5 medium sized white fleshed potatoes roughly.
Add potatoes to pan and boil 15 mins. Add cauliflower and 2 litres of vegetable stock salt pepper and nutmeg.
Bring back to boil. Cover and reduce heat and simmer for. about 2 hrs. May need to add more water.
Season to taste. Allow to cool. Blend until smooth.
Stir in 1 carton of cream and heat gently.
It’s a lovely way to use cauliflower. Since they’re in season at the moment, they can be picked up in my home town for as little as $1 per head. This makes this particular recipe incredibly cheap to make, and the quantities, last night, fed three people with enough for left overs. Especially with a bread roll, this is hard to beat on a cold Winter’s night.