Every now and again accidents happen. Fortunately for me this culinary accident in the waiting, turned out to be a rather triumphant dish in the end.
A while back I was attempting to make alfredo sauce out of cauliflower (I have been on a cauliflower bender lately, it is just so damn good!). Now, one would assume this process would be relatively simple, which it is, but I failed to realize that the recipe I was following called for heavy cream, which my lactarded stomach simply can not handle. What is a girl to do? Throw out the dish entirely? Dump the pot of simmering cauliflower and start over?! NEVER. Thankfully, I got crafty in a hurry and turned a failed cream sauce into a simmering pot of soup (reminiscent of something much heavier, and far worse for your waist line).
-SAVORY CAULIFLOWER BROCCOLI SOUP-
What you will need:
1/2 head of cauliflower chopped
1 large head of broccoli chopped
4 cups of vegetable broth (1, 32oz container)
1 cup unsweetened almond milk
3-5 cloves garlic, coarsely chopped
2-3 cups water
2 tsp sea salt
1 tsp black pepper
3 tbsp butter
Place the cauliflower, broccoli, almond milk, garlic, sea salt, pepper and vegetable broth into a stock pot, fill with water until vegetables are slightly floating (careful not to put in too much). Simmer until the cauliflower and broccoli are soft. Pour into a blender, add butter and puree until smooth.
The flavor to skill ratio silly. This soup literally requires zero talent, boil, simmer, blend, devour! Boom, you are done.
This dish is perfect for the cooling, cloudy weather (for all you lucky enough to have it). Stay warm and cozy you snuggle bunnies!