Beautiful Golden Bomboloni On the menu at Samantha’s Bistro are these beautiful Golden Bomboloni with...
I believe strongly now as I get older and also as I am on a transformation and wellness journey that healthy is the new sexy.
And in these times of uncertainty with the pandemic looming. My eating has gone a bit haywire so to get back on track I will be cooking live in Instagram.
So if you follow me and get a notification that I am live please join in and let’s spread positivity and creativity.
1 large head cauliflower, cut into bite-size florets
3 tablespoons extra-virgin olive oil or vegetable oil
Sea salt & black pepper to your liking
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
¼ teaspoon mixed spice
Garnish with finely chopped fresh parsley, chives and/or green onions
Start by roasting the cauliflower
Roasting cauliflower develops more flavour and earthiness. Bake for 15 minutes.
Sauté onions in a pan until tender, add garlic and vegetable broth. Then, add your roasted cauliflower and simmer the mixture on the stove for about 20 minutes to incorporate the flavours. Add the remaining ingredients excluding the butter.
Now transfer the cauliflower broth to a blender and add butter. Butter is what makes the soup luxurious and creamier.
Blend to your liking and if you want a bit more creaminess drizzle in cream and garnish.
I enjoyed mine with homemade garlic toasts.
It was absolutely delicious and comforting