OMG - so easy and so YUM, and only 3 ingredients - 4 if you count the pepper but I wouldn't! This is even easier than the other cauliflower recipe I forgot about (see below)
1/2 cauliflower 1 block of blue vein some milk pepper to garnish Chop cauliflower up and boil in a few centimeters of water - it shouldn't cover it. Put a lid on the pot. Leave until the cauliflower is soft when you stick a knife in it. For me this took the time to go to the 4 square and buy some stuff for the kids' school lunches and back home again. I don't know where your local shop is, or how much stuff you will buy, so maybe check after 15 minutes Use a stick blender to whizz up - it won't be perfectly smooth, that is OK but you don't want lumps of cauliflower in it. Throw in the blue cheese in some big lumps. And eat a little bit of it to check. Stir on low heat, until cheese is melted - you don't need to stir it all the time, just occasionally. When the cheese is melted, add milk so it looks like a soup consistency. grind some pepper on top. I served with that bread that you heat up in the oven, and it was YUM. There was going to be enough for tomorrow's lunch and to share with Amanda who had yuck kale and spinach soup for lunch, but the husband ate it all up.
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