Thank you all SO much for your ideas & suggestions of what to make with my giant cauliflower… so many creative ideas, I just loved reading through them all.
Last night, we curled up on the sofa with this creamy roasted cauliflower & leek soup (made with cashews for the cream part). This might look subtle but the roasting process brings out some pretty big flavors… and in a surprisingly little amount of time. The short version of this recipe is: Roast. Blend.
(But I promise, it tastes fancier than that).
Thanks to so many of you for commenting with the leek & cauliflower soup idea… I went with this cashew cream idea suggested by Alisa. With the “toss it all in the oven” method (and paprika addition) as suggested by Anouk.
I just can’t get enough of non-bread wrappy things lately, so I was very excited when this cute little radicchio head showed up in my vegetable delivery box last week. Not that there’s anything wrong with bread, (and I did eat cake for breakfast this morning), but I’m trying to eat a bit lighter overall. And I just love the crunch of these crisp radicchio leaves.
Do you all get a CSA box? If you don’t, I highly recommend subscribing to one. I’m not going to lie, it can be a little overwhelming. You’ll ask “what the heck is kohlrabi and what do I even do with it.” But you’ll figure out how to be resourceful and cook with what you have around, rather than heading to the store for exact ingredients for an exact recipe.
And yes, I could have picked up radicchio at the store, but I wouldn’t have thought to make these little cuties had one not shown up at my door.
I’m starting to get the feeling that it’s time to travel again… and this pistachio ice cream takes me right back to Italy. Last year I destroyed myself on gelato (while in Rome, right?). I know everyone has their favorite spots, but I visited Giolitti every single day, and sometimes twice in a day. I somehow convinced myself that lactose intolerance can’t possibly exist in Italy…
And I paid the price for my delusion, but enjoyed every bite nonetheless.
For this at-home version, we used coconut milk instead of dairy. We tried this version using cornstarch in place of eggs and it turned out super creamy & nutty & delicious.
This might be my favorite thing I’ve made on this site so far. I know, that’s such a big statement since I usually feel that choosing a favorite recipe is like choosing a favorite child (or in our case, dog). But I have an un-dying love for sun dried tomatoes… not to mention basil, coconut, wine, pine nuts, & balsamic.
So what happens when you put 6 of your favorite things all together? In this case, you get a warm & creamy – yet tangy – bowl of deliciousness. Just be happy that I left chocolate out of this mix.
Here’s another fast, simple, “non-recipe” recipe that I make pretty darn often. What I love about a frittata is that the effort required is similar to making scrambled eggs, but somehow the end result is fancier. (And yes, I make my scrambled eggs with piles of greens and things).
Frittatas are also my go-to dish for brunch entertaining. Because, let’s face it, who wants to get up on a Saturday morning and really cook. Not me.
Pop your frittata in the oven and pour the mimosas!