I come from a potato loving family, well actually a potato loving country (Germany). A few years ago I tried to entice my dad to replace his beloved potato dishes with cauliflower. And he tried (because his daughter said it was healthier for him)...once. After tasting his beloved potato dishes with cauliflower he concluded that it would never be an adequate replacement, no matter how much healthier it is.
As always, my dad is right :)
Potatoes and cauliflower can’t be put in the same dish if you want to achieve the same taste. However, over the years I have been slowly warming him up to new cauliflower dishes - especially my chunky cauliflower soup - and he eventually realized that a lot of his digestive issues (air filled stomach that causes a lot of pain) subsided when he wasn't eating potatoes. He opened up to the idea that while cauliflower is not a perfect replacement, it is a welcomed new addition to his diet that he (and his stomach) enjoy with much better digestion.
Below is my chunky cauliflower soup recipe, a favorite in my home when the weather cools down!
- 1 tbsp finely diced onions
- ½ clove garlic, finely diced
- 1 stalk celery, diced
- 1 tsp avocado oil for sauteing and 2 tsp for blending
- 2 cups cauliflower florets
- ½ tsp fresh thyme leaves (plucked off the stem)
- Salt to taste
- Pepper to taste
- ½ tsp lemon juice
Saute the onions, garlic, and celery in avocado oil until tender (around 2 minutes). Add the cauliflower florets. Saute until tender (5 minutes). Take ⅓ of tender cauliflower mix and process in food processor until smooth. Add 2 tsp of avocado oil, thyme, and a little water if necessary. Add the thick cauliflower paste back into the cauliflower chunks and keep cooking the mixture until cauliflower are to desired tenderness. Season with salt, pepper and lemon juice. Add more water if thinner soup is preferred (and adjust seasoning).