This afternoon I was in the mood for salad. I didn’t want any kind of salad with lettuce in it since that is what I almost always have. I opted for a change, something that I had never had before. I searched for salads online and decided that I would make a broccoli cauliflower salad. None of the recipes appealed to me though. Most had bacon and mayo in them which have way to much fat in them in my opinion. Consequently I decided to create my own recipe.
I was a little skeptical at first since I usually only like broccoli plain with a favorite dip. However I was absolutely AMAZED at how wonderful the salad turned out.
Here is the recipe:
Tangy Cauliflower and Broccoli Salad
Makes one serving
Broccoli
Cauliflower
A small amount of green or white cabbage
3 green onions
About 1 tbsp light ranch dressing
About 3-4 tbsp white vinegar
A few shakes of garlic powder
A few shakes of ground black pepper
A very small amount of grated cheddar cheese
Prepare the vegetables. Add to a single serving size bowl. Toss. Drizzle over the ranch dressing, and white vinegar. Sprinkle the garlic powder, and black pepper on the top. Mix well. Top with the grated cheddar cheese. Toss. Serve.
The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.
Cauliflower, Cheddar and Parmesan Soup
olive oil
2-3 white onions (diced)
1-2 stalks celery (diced)
2 cloves garlic (diced)
5 medium sized pealed potatoes
½-1 head cauliflower
2 vegetable bullion packages (made according to box)
4 cups boiling water
salt
pepper
parsley
basil
garlic powder
savory
Oregano
cheddar cheese (grated)
parmesan cheese (grated fresh)
Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.
I served this soup with some home made tortilla chips, and some fresh vegtables.
