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Tastes
a lot better than it sounds…or maybe not.
There’s
only one way to find out!!!!
Ain’t Cauliflower a pain in the proverbial….like after you drown it in cheese sauce,
there’s
bugger all to do with it.
(Well, ya could sprinkle a little HOT paprika
on it, just to spice it up a touch,
but
at the end of the day, it’s still
pretty boring…)
Until
now that is!
What
ya need.
1 Cauliflower,
cut into pieces, including the stem
(feed
the leaves to your bunny)
1
litre chicken stock
1
teaspoon Vegemite
freshly
ground black pepper
freshly
chopped parsley
freshly
grated parmesan cheese
1
bottle of monster red wine
1
packet of Gauloises
What
ya do
Cook
the cauliflower in the stock in the time honoured tradition. i.e. until its
tender!
Whilst
it’s bubbling away, add the vege and stir it in.
Using
your 500hp Bamix, puree the cauliflower and stock.
Season
to taste, assuming you have some*.
Stir
in chopped parsley, serve, and for god’s sake, pass round that
yummy
freshly grated parmesan.
*If
you have any culinary pretensions, you would have,
by
this stage,
necked
most of the red,
and
cleaned up the vast majority of the Gauloises.
NB.
Cigarette ash does not add flavour to food,
Despite
what a Frenchman may tell you.
Avoid
ashing the soup!
Also,
there’s a few sicko’s out there
who
prefer Marmite or other substitutes
Don’t!!!!
You’ve
been warned!