Slight disclaimer here: normally i would smoke the cauliflower first but my cookers are still bundled up for winter.
This is a staple in our house. Good way of feeding the kid(s) (and adults) some green veggies. Its pretty flexible too, you can add shredded chicken or bacon or what ever you might feel like.
3 leeks
1 head of cauliflower (smoked for an hour or sonatb225 if you can)
1/2 lb baby spinach
4-6 stalks celery
1 carton chicken stalk
2 teaspoons in 2 cups water better than boullion (chicken)
~1/3 quart heavy cream
6 tablespoons butter
salt and pepper to taste
1 little helper
1. Chop the leeks and sweat down in a dutch oven with the spinach, butter, and a liberal amount of salt and pepper
2. Cook these down on low for about 20 mins with the lid mostly covered, stirring occasionally.
3. Have your little helper add the broth/stock and mixed better than boullion
​
​
​
4. Bring back to the boil and add the (smoked) cauliflower and chopped celery. Cook down until they are fork tender, about 20 mins
5. get some immersion blending going until everything is smooth!
At this point i advise asking your little helper to stand back as it will splash a little and its hot
6. Turn off the heat and stir in the heavy cream for about 5-10 mins
7. serve in a bowl with a dollop of sour cream and some parsley or whatever you prefer and enjoy. I promise you its ridiculously delicious
This is a staple in our house. Good way of feeding the kid(s) (and adults) some green veggies. Its pretty flexible too, you can add shredded chicken or bacon or what ever you might feel like.
3 leeks
1 head of cauliflower (smoked for an hour or sonatb225 if you can)
1/2 lb baby spinach
4-6 stalks celery
1 carton chicken stalk
2 teaspoons in 2 cups water better than boullion (chicken)
~1/3 quart heavy cream
6 tablespoons butter
salt and pepper to taste
1 little helper
1. Chop the leeks and sweat down in a dutch oven with the spinach, butter, and a liberal amount of salt and pepper
2. Cook these down on low for about 20 mins with the lid mostly covered, stirring occasionally.
3. Have your little helper add the broth/stock and mixed better than boullion
​​​4. Bring back to the boil and add the (smoked) cauliflower and chopped celery. Cook down until they are fork tender, about 20 mins
5. get some immersion blending going until everything is smooth!
At this point i advise asking your little helper to stand back as it will splash a little and its hot
6. Turn off the heat and stir in the heavy cream for about 5-10 mins
7. serve in a bowl with a dollop of sour cream and some parsley or whatever you prefer and enjoy. I promise you its ridiculously delicious
