1. Cauliflower “Salatkraut” Soup
Starting with 2-3 leeks, cuts them into quarters, then slice into 1 inch pieces. Chop up Green Onions into smaller pieces, along with 1 white onion and enough garlic cloves to taste. Simmer for 45 minutes until the cauliflower can be easily mashed and the leeks are soft. While the base recipe recommending pureeing it into a smooth soup, we preferred to have some texture remaining.
Now for the secret ingredients:
2. Japanese Furikake with Steamed Cauliflower over a bed of sauteed leaves.
This dish makes me want to continue growing Cauliflower in my yard, if only to harvest the beautiful tasty leaves. After plucking a head with the leaves, I chopped the leaves down the center, then across into thick strips, then put them all at the bottom of a large pot. Placing the head on top of the leaves made it easy to cook the leaves and steam the flower. At the end, added butter to the leaves and mashed the cauliflower into smaller chunky pieces. Throw in some garlic powder and pepper to taste.
It’s a simple dish but is based on two special ingredients:
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