I’m one of the “Heartwood Chefs” that doesn’t always stay on the straight and narrow when it comes to food. I’ve had my battles trying to get off the sugar, and when life gets overwhelmingly busy, I have a tendency toward running and grabbing dinner somewhere, and that is usually at the wrong time and processed horrible “food”. I know it’s bad, but I still do it. Being snowed in, or even having time at home when I haven’t ‘put too much on my plate’, I do better. And luckily, I shop very clean, just to help myself avoid too many temptations. I am a lover of the crock pot. Once I make a few meals in here, and freeze them, I have healthy, yummy food I can grab without cooking. And I can stay out of the restaurants.
Tonight I made Roasted Cauliflower Soup with Kale Salad, and it was yum and I wanted to Share it with you.
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- Toss whole head of cauliflower florets with 3 tbsp. olive oil, 4 minced cloves of garlic, and salt and pepper in a large bowl until covered evenly
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- Spread on a baking sheet. Roast at 400 for 30 minutes.
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- Sauté some chopped celery
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- When it was done, Blend it to a chopped chunky consistancy
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- Just a few seconds
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- Put it back in the crock and add 1/2 cup of your favorite cheese and stir. Let cook another 20 minutes. It’s better when it’s had a chance to sit for a bit
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- For the Side dish I washed curly organic kale, removed the heavy stems and let drain
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- Now lucky for me, I have the amazing Blue Ridge Olive Oil company close by. Donna helped me choose a new blend, Toasted Sesame Olive Oil, Honey Ginger Vinaigrette with hot curry sea salt
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- A little Honey Ginger Vinegar
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- A little toasted Sesame Olive Oil
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- 3/4 tsp (approx) curry sea salt to taste
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- toss kale with bleed dressing in a large bowl
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- I added chopped organic strawberries and almond slivers to mine
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- We had it with Rosemary Garlic fresh bread from the Ingles bakery, and Voila!
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- YUM on a plate