Cauliflower is wonderful. From the to the great nutritional benefits to the extraordinay potential for crunchy, chewy, creamy, buttery, fluffy foods that can be derived from it, it's clearly one of God's gifts to mankind. Today I made cauliflower chowder. I usually blend my cauliflower soup to a smooth creamy texture, but this one I just stirred to a really fine consistency, maintaining some of the chunkiness. You could try blending the first section of ingredients before adding the second section and it might just be good. I added part of this to some freshly cooked-in-butter flounder for a fish chowder, but I think the recipe deserves to stand on its own with the fish as an option.
Cauliflower Chowder
Cook over medium heat in a large saucepan:
1 medium cauliflower head, cored and chopped
2 tsp. minced dry onion or 1 tsp. onion powder or 1/4 c. raw onion
1 tsp. minced dry or fresh garlic or garlic powder
1 cup chicken broth
1/2 tsp. dry thyme
1/4 tsp. black pepper
1 tsp. sea salt
Stir occasionally, breaking cauliflower into smaller bits. When cauliflower is very tender, add
1/2 c. sesame tahini
Juice of half a lemon
Bits of chopped uncured ham or bacon (optional)
Chopped parsley
(For yummy, non-dairy fish chowder, pan-fry any mild white fish fillet in butter with salt and pepper until flaky and add to your cauliflower chowder after the first step.)
Enjoy in a bowl.
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