Ingredients with Measurements:
- 1 head of cauliflower, chopped into small florets
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 cups of vegetable broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the cauliflower florets to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let simmer for 20-25 minutes, or until the cauliflower is tender.
4. Using an immersion blender or transferring the mixture to a blender, puree the cauliflower mixture until smooth.
5. Return the pureed mixture to the pot and stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
6. Let the stew simmer for an additional 5-10 minutes to allow the flavors to meld together.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Sodium: 500mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Dried thyme can be substituted with other herbs such as rosemary or oregano.
Variations:
- Add in other vegetables such as carrots or celery for added flavor and nutrition.
- Top with croutons or shredded cheese for added texture and flavor.
Tips and tricks:
- Be sure to chop the cauliflower into small florets for quicker cooking time.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste preferences.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley, croutons, shredded cheese
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Roasted sweet potatoes, grilled chicken, quinoa salad
Troubleshooting advice:
If the stew is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Be sure to cook the cauliflower until it is tender to avoid any potential foodborne illnesses.
Food history:
Cauliflower has been cultivated for over 2,000 years and was originally grown in the Mediterranean region.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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