One of the best way to maximize the chances that your children will grow up eating (liking?) cauliflower is to introduce it early to them. And like turnips in my previous post, you hide it in other well-liked vegetables. In this recipe, the orange color of carrots attracts the little one attention who, then are more willing to swallow the mix. I tested it with my two children when they were younger and it worked. It worked again with them when I cooked it recently. My daughter did ask me what the little white pieces were... but when I told her it was cauliflower, she did not care.
Because I was cooking it for us, I added garlic but if you are just serving it to small children, you might not want to use garlic yet. If adults don't find it a compelling side-dish to a roast, then you could add a little bit of chicken stock to water it down and serve it as as soup. Adding blue cheese crumbles on it makes it a delicate soup for grown-ups! Actually plain cauliflower with blue cheese on top is one of the only ways my husband will eat cauliflower. I'll publish the full recipe soon! In the meantime, don't pass by the cauliflower the next time you go to the market! Bon Appétit!
- 1 clove of garlic, minced (optional)
- 1 small cauliflower, rinced, florets cut in smaller pieces
- 4-5 carrots, peeled and sliced thinly
- Olive oil, salt and black pepper to taste
- In a pot, over medium heat, saute the garlic in olive oil
- Add the cauliflower and carrots and saute for another 5 minutes
- Cover with water and boil until the cauliflower and carrots are cooked
- Scoop the vegetables out, keeping the cooking water
- Blend the vegetables until smooth
- Add more cooking water to reach desirable consistency.
- You could add chicken stock to make it a nice soup
- You can always freeze the leftover and use them for another lunch