Had a nice quiet morning — I really love the routine we’re falling into, it’s so wonderful to get up every morning and have someone to make breakfast for, BF leaves for school, I finish getting ready then head off myself.
In any case, came home today craving comfort food – but kind of, healthy comfort food. I know, but such a thing does exist! I found a recipe on Tartelette for a roasted vegetable potage accompanied by homemade polenta croutons. Delicious. I did some significant tweaking, but the foundation is still the same. If you’re gluten free and you need a crouton fix, these will certainly do the trick – and they’re super easy. Recipes to be posted soon!
This simple soup, amongst its other amazing qualities, introduced me to cauliflower. Now, until today, I have hated cauliflower almost as much as I have hated mangoes (turns out I’m allergic — they make my tongue feel fuzzy – yuck!) because, as I’m sure is the case with many of you, the only way I’ve seen it has been trying to impersonate either rice or potatoes (and failing miserably) or steamed and covered with cheese. Gross. But this- this amazing soup – involved turnips, leeks, potatoes and a whole head of cauliflower. I’ll admit, I was skeptical, but I was so, so wrong. In general, I think most vegetables taste much better roasted. It brings out the sweetness, allows them to be perfectly tender on the inside and golden brown (sometimes crispy) on the outside edges — and cauliflower is no exception. I roasted the potatoes and turnips in one pan and the cauliflower and leeks in another – with a head of garlic, salt and pepper divided between the two pans. This worked out quite well as the cauliflower/leek pan finished roasting 15-20 minutes before the root veggies. Waiting for the potatoes to finish, I curious poked around the cauliflower. It looked alright, but it took me a few minutes of indecision before finally tasting it – amazing. It was tender, crunchy along the edges, mildly sweet and wonderful. I can’t wait to roast another head (or two!) with some cumin, maybe paprika. I’ll keep you posted!
Here, roasted vegetable soup served with polenta croutons and turkey-pesto panini