Ah…it’s almost Friday, phew! We made it through another week. And as we get closer to the holidays we begin to get busier, which often means less time to think about cooking. So I present you with another Casual Friday Menu.
A couple of people have asked me to explain the difference is between my ‘Fifteen Minute Meals’ and my ‘Casual Friday Meals’. Fifteen minute meals are just that, meals that take fifteen minutes or less from start to finish, usually one course with few ingredients. ‘Casual Friday’ meals are actually more of an attitude than a time limit. Casual meals, usually taking 30 minutes or less, but involving more courses than a fifteen minute meal. Got it? Great.
Cauliflower is high in folate, fiber, Vitamin C, and contains many phtyochemicals common in plants that are members the cabbage family. Cauliflower is also high in sulforaphane, a nutrient known to have anti-cancer benefits. All this and almost no carbs! So indulge with absolutely no guilt!
We begin our soup by roasting cauliflower, shallots and garlic…
And then blend it with bone broth.
The Recipe: Creamy Cauliflower Soup (Dairy and Dairy Free Verisons)
Roasted Cauliflower Soup (Dairy Free Option)
Yield 6 -8
A nourishing savory soup with a dairy free option. Variation: serve in a bread bowl.
- 12 cups cauliflower florets, (approx 3 heads)
- 4 shallots, peeled and thinly sliced
- 2 cloves garlic peeled
- 4 Tablespoons clarified butter, ghee, butter or coconut oil
- Sea salt and freshly ground pepper
- 4 cups broth, divided (chicken, beef or veggie)
- 2 cups plain almond milk (or milk or cream)
- Bread bowls (optional)
- Preheat oven to 450 and place rack in upper third of oven.
- Cut cauliflower into florets and slice shallots.
- Place florets, shallots and garlic gloves on parchment paper, drizzle with melted ghee, butter or olive oil, toss.
- Generously sprinkle with sea salt and pepper. Toss.
- Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.
- Remove from oven, reserve two cups of cauliflower for later, place the remaining cauliflower, garlic and shallots into a blender.
- Add 3 cups of broth to blender (reserving one cup for later) You may need to do this in parts if your blender is small.
- Blend till smooth. Pour into a stock pot and place on medium heat.
- Add almond milk (or milk or cream) and stir.
- Add the cauliflower florets that you set aside to soup. Stir.
- If needed, thin with remaining broth and add more sea salt or pepper if needed.
Serve with this Spinach Salad and your casual Friday menu is complete!
I hope you are enjoying these casual Friday menus!
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post tags: dairy free option, gluten free option, grain free option