CAULIFLOWER SIDE SALAD

When you fetch your daughter from school and you ask how was your day and she replies boring. But then tells you she would have the boring day all over again just so she could eat her lunch again. Yes this is a true story, I promise. One that made me a proud mom and home cook. This dish was in her lunch box on the day in question.

CAULIFLOWER MAC AND CHEESE

This warm and comforting food is great in my mind for a lazy Saturday evening dinner while watching a DVD. But it is great for any night of the week... soft on the inside and crispy on the top, mmmm I wish I had some now.
The dried oregano on the cauliflower is a great Antioxidant. Antioxidants help protect the cells in your body against the effects of free radicals and improve your ability to fight infection.

CHEESY CAULIFLOWER PIZZA BASE

So I first read about this pizza a base when a fellow tweeter (thanks Tami)  sent me a link to the recipe knowing my family eats gluten-free. Once reading the recipe I thought how weird but could potentially be yummy and then filed it at the back of my mind for another time.
Then one evening I had a cauliflower in the fridge that needed to be used and I thought why not try

POTATO, FENNEL & CAULIFLOWER SOUP

This is one of those recipes I made while cooking and hoped it worked out. I stumbled across a lovely combination of flavors quite by accident but I am really glad I did. Do try it, it is really nice.

INGREDIENTS
1 small to medium onion
1 fist size fennel bulb
2 medium to large potatoes
1 medium cauliflower
1 small handful of soup celery
a few sprigs of FRESH oregano and thyme
3-5 largish FRESH basil leaves
olive oil
salt
water

METHOD
Peel and chop up your onion into small cubes and fry in olive oil in a medium pot.
Season with salt and fry until light golden brown.
Thinly chop up your fennel bulb into small cubes and add to the onion and continue to brown.  
Peel and dice your potatoes into roughly 1cm size blocks and fry with the fennel and onion.
Once everything is lightly browned chop up your cauliflower in to smallish chunks and add to the pot and then fill the pot with water until everything is covered.
Dice your celery and add to the pot along with the fresh herbs (shredded).
Salt the pot a little more and bring everything to the boil.
Once boiling turn down to a simmer and leave to cook till everything is tender (roughly 40 min)
Pour your soup in batches into a blender and blend until smooth and place in a new clean pot.
Taste and season with salt if it needs it.
Dish into bowls - serve with a dash of cream.

Enjoy