From time to time I get beets from my local organic club. Trying to figure out what to do with them besides roasting them has been challenging for me. Here I found a recipe online and I gave it a shot. I love soups so it was a nice change in our menu.
3 tablespoons water
1 1/2 cups chopped onion (from 1 medium)-** I did not have onion so I omitted this step.
6 cups chopped cauliflower (from 1 small head)
3 cups chopped peeled red beets (3 medium)
6 cups vegetable broth
2 tablespoons chopped fresh dill-** I used 2 tsp of dry dill.
Heat water in a medium pot over medium-high heat, and add onion; saute until just translucent, about 4 minutes. Stir in cauliflower, beets, and 1 teaspoon salt. Add broth, and bring to a boil. Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, and stir in dill. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.
Return soup to pot, and bring to a simmer. Season with salt, and garnish with dill sprigs before serving. Here I put a teaspoon of Greek yogurt to compliment.
This side dish is easy to make and it’s a variation from the usual sweet potato mash I make. This Cauliflower mash goes well with just about any protein and side of veggies. This recipe is from my Make it Paleo recipe book.
1 head of cauliflower, washed, and cut into florets
1 Vidalia onion, chopped
3 cloves of garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons kerrygold unsalted butter
Salt and pepper to taste
1. Place cauliflower in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10-12 minutes, test with a fork).
2. Heat 1 tablespoon of kerrygold butter in a non-stick frying pan on medium heat.
3. Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.
4. Place steamed cauliflower into a blender or food processor. Add the sautéed onion, garlic, and herbs, along with the second tablespoon of butter. Process until smooth.
…And you are done! Enjoy!
Cauliflower is a vegetable I like but for some reason I forget to buy it more often. Making it into easy and different side dishes like this one will definitely help me keep it in mind.
1/2 head of cauliflower
1/2 of a Vidalia onion, chopped
1 clove of garlic, minced
1 tablespoon coconut oil
salt and pepper to taste
Wash and pat dry the cauliflower. Cut into chunks and grate or place in food processor until you have a rice consistency. Set aside.
On a large skillet saute the onions and garlic with coconut oil until onion is tender.
Add in the grated cauliflower with salt and pepper. Cook for a few minutes until you reach your desired texture.