creamy cauliflower, three ways (mash, chowder or cream soup)

If I had a boyfriend right now he’d be rating this a 10, I just *know* it! I miss eating together. Just everyday little things y’know?

Well I hope you and your family will love it. And I hope that it makes them smile. Give them a hug for me.

Note from Captain Obvious: So the consistency can be a mash, a chowder or a cream soup. (Chowder’s my personal fave.) See below for some tips …

Mash: A day in the fridge afterwards (or using an ever so slightly larger cauliflower) makes more of a mash.

Chowder: Proportionally less cauliflower makes more of a chowder. Also, serving it right away nice and warm means it will be chowder-like.

Cream Soup: Puree rather than mash to make a cream soup. (In this case you may want to set aside half of the toasted cumin seeds to sprinkle on top for a nice little burst of flavor here and there.)

See? You got this!

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Creamy Cauliflower, Three Ways (Mash, Chowder or Cream Soup) Recipe

• 1 tbsp coconut oil
• 1/2 tsp cumin seeds
• 1/2 medium onion, chopped
• 1 – 2 cloves garlic, grated
• 8 oz full fat, pure coconut milk or cream
• 1 tbsp fresh ginger, very loosely packed, grated
• 1/2 tsp coriander
• 1/2 to 1 tsp kosher salt, to taste (I like 1 tsp)
• 1 small or medium cauliflower, broken up into florets (stem discarded)
• 1/2 tsp coriander seeds, whole (optional, for garnish)*

In large saucepan on medium, heat coconut oil then add cumin seeds, stirring about 30 seconds til seeds just begin to bubble slightly. Watch carefully, it may be subtle. Don’t allow them to get too brown, stop if they begin to change color.

*Optional: Toast coriander seeds in small dry pan on medium heat, stirring constantly til aroma begins to release. Set aside for garnish. Use sparingly, these can be pretty strong and really affect the flavor.

Reduce heat to medium low. Add onions, stirring til tender and translucent. Add garlic and stir about 30 seconds. Mix in all other ingredients, adding cauliflower last.

Cover and simmer 45 min, stirring from time to time, til cauliflower is tender. Remove from heat and smash cauliflower with fork or potato masher. The result should be creamy chunky. If you like a smoother consistency, puree in food processor or with immersion blender. Enjoy!