Cauli-power
Gone are the days when the only option for cooking this humble vege was to smother it with cheese sauce. A favourite with the paleo and keto-loving set as a pizza-base alternative, this hard-working winter staple is versatile enough to take on myriad flavours, which is why it’s such a win-win in the kitchen. Try it as a thick, creamy soup, a warm, cheesy dip, baked into fritters or as a ‘rice’ accompaniment for peanut butter pork.
Cream cauliflower & bacon soup
Ready in 40 minutes | Serves 4 | GF
2 Tbsp olive oil
½ small leek, finely sliced
1 clove garlic, finely diced
6 rashers of bacon – 4 finely diced, 2 left whole
½ tsp caraway seeds
1 small cauliflower, roughly chopped
750ml water or vegetable stock*
1 cup cream
Sea salt
Pesto and micro greens or roughly cut herbs, to garnish
Heat the olive oil in
