We belles were recently on-the-go (as we do) in beautiful Pebble Beach. We, of course, had several belle-ringin’ meals…but one soup really stuck with us. We couldn’t wait to get home to attempt to recreate this divine concoction! Here’s what we came up with…
Cauliflower Mushroom Soup
Boil 1-2 heads of cauliflower (chopped), 6 cloves garlic, and one onion (sliced) in about 48 ounces chicken broth until tender
Once tender, place in blender (or food processor…or use stick blender) to purée. Add a teaspoon of Beautiful Briney Sea French Picnic salt and a couple teaspoons of good quality olive oil
Meanwhile, toss a gourmet mix of mushrooms with coconut oil and salt. Roast in oven at 400 degrees for 20-30 minutes…until dry and “meaty”
Add mushrooms to soup, heat through, and serve.
Via Kaylin’s kitchen
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Now…of course, we did some tweaking. Instead of doing the prep on the stove-top, we tossed the cauliflower in the oil (and we have used coconut oil with excellent results), popped it on a baking sheet and roasted it in the oven at 425 degrees. Then, when nice and browned, we tossed it in the other seasonings, and stirred in the lemon juice and zest.
On a recent jaunt to the Big Easy, one belle took time out for a memorable lunch at Domenica in the Roosevelt Hotel. Now, any belle knows that a visit to Nola must include at least a couple of “slips” on the usually-calculatedly-healthy diet (po-boy, anyone?)…but this bustling eatery makes everything so amazingly and creatively delicious, even an über-healthy menu item keeps patrons comin’ back for more…
This item happens to be their acclaimed Whole Roasted Cauliflower with sea salt and whipped goat cheese for dippin’. Belleicious!! A belle can devour as much as she wants, guilt-free!
Now, while we highly recommend stopping in at this worthy establishment next time you find yourself anywhere near the delta, we do realize that not everyone gets down there on a regular basis. So…you will be happy to know that the folks at Domenica are quite belle-like…they love to share! Yes, we have the recipe for you…as published in the May 2013 Bon Appétit: