We're trying to spin our meals around whatever vegetables are currently in season here at Chubby Towers - plus, eating meat for every single meal is getting a bit tiresome on both the entrance and exit doors. What can you do with a cauliflower? Some people - we'll call them mental - pretend you can make steaks with them. You can't. You can no more make a steak with a cauliflower than you can make a lamppost with a giraffe. Get ahad of yerself, lass.
However, the good folks at Olive Magazine posted this recipe last year, and although we've adapted it ever so slightly for twochubbycubs and Slimming World, it didn't lose any flavour in our tinkering. We heartily recommend!
We've also included a tip to really speed things up if you're pushed for time, but honestly, there's very little to do here.
one large cauliflower - remove the outer leaves
few sprays of olive oil
one large white onion (we used the cannonball onions from Morrisons, but only because the name got me all a-frisk)
two teaspoons of garlic paste
one tablespoon of hot curry powder
one litre of vegetable stock (made from bouillon powder if you have it)
100g of fat-free Greek yoghurt
chop up your cauliflower into little cauliflowers - don't waste the stem either, chop it finely
save a few shapely florets aside
slice up your onion
in a nice big pan, gently sweat off your onion and cauliflower until nicely golden
add the garlic paste and curry powder and give everything a good stir and cook for a couple of minutes more
add the stock and allow to simmer gently for around 25 minutes, or until everything has softened up
if you like a thicker soup, simmer for a bit longer to take off some of the stock
allow to cool, add the yoghurt and then blend together with a stick blender
taste and if it needs salt, add it and reblend
For the top, I sliced the cauliflower florets nice and thickly and then in another small pan, fried them off in Worcestershire sauce - you want them to have a bit of a bite, but the Worcestershire sauce adds a lovely flavour - totally unnecessary though! I also added a bit of chilli oil because I'm not content unless my arse is melting like a summer ice-cream