I tried this recipe and love the taste of the roasted cauliflower and low-calorie, creaminess of it. Like the other reviewers I found it bland, so I added portobello mushrooms cooked in chicken stock and a dab of butter, with a couple of tablespoons of red wine. Rather than water I added organic chicken stock. One hint for soup makers, is that I make a seasoning base using one green paper, one large onion, 7 cloves of garlic (water,olive oil, or tomato paste to blend)blend well freeze it and then use a couple of tablespoons in your soups. I also make another version using cilantro and add it to my pumpkin soup. I recommend cooking it with olive oil, since it were frozen raw.
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I tried this recipe and love the taste of the roasted cauliflower and low-calorie, creaminess...