Thanksgiving is coming. Menus are being considered. One guest coming is a Vegan. Another avoids gluten. What to serve to satisfy everyone?
Last night I went to a potluck with that in mind. I ended up making a pot of roasted cauliflower soup. Everyone loved it.
I am a multi-faceted creative person. Always a word artist, more recently I turned to sculpture. But, always my other love has been food. I love to cook, but never follow a recipe. My favorite reading has always been cookbooks. I can “taste” the foods I read about.
Then, inspired I set out to re-create the dish. I can begin with a recipe. I check my pantry, my freezer to pull out the needed ingredients. I might even measure a few of them as I dump them together. But soon I forget to measure something. Or, I decide I do not want to include carrot. And I am off!
And then, as I am completing the dish, I come up with variations to try. Just wait until I try this recipe with butternut squash, or carrots and beets, or roasted fennel. The spices might change, but the basic technique of roasting the vegetables and mashing them together.
After my success last night, I took on the challenge of re-making the recipe while I could remember the spices I used. I carefully measured everything as I went along. Here is the recipe. You do not want cauliflower? Try the technique with roasted asparagus and carrots. And instead of the garam masala, use five-spice.
1 head cauliflower
i small yellow onion
3 cloves garlic
1/2 c avocado oil
1 nub of ginger
1 can coconut cream
2 cups coconut milk
1 T garam masala
2 t turmeric
1 t cinnamon
1/2 t paprika
salt and pepper flakes to taste
Roast top 5 ingredients for about 1 hour at 400 until it begins to brown and turn soft.
Blend with 1 can coconut cream and 2 cups coconut milk.
Add seasonings and salt to taste.
"With all the beauty surrounding me here above the Verde Valley, how could I not create more beauty?"