So last week we enjoyed my purple cauliflower I got from our local Farmer's Market in two meals. On Monday we had Broccoli Soup. This is a potato soup with broccoli and cauliflower. It is perfect for a cold day. Very warm and thick. My recipe from Simply in Season had me steam my potatoes, broccoli, onion and cauliflower until soft. I also added a leek cause I had some that needed to be used. Than you add your milk, broth (veg or chicken), Worcestershire sauce and simmer. Finally add some flour smoothed with milk to thicken and cheese. It's a great recipe, and yummy. The thick milk base covered up most of the color of my veggies. Oh well.
On Tuesday we ate Green Spaghetti and steamed cauliflower. The cauliflower turned really dark, almost indigo in color when steamed. It was very pretty.
I changed up my Green Spaghetti recipe too. The original comes from La Leche League's Whole Foods for the Whole Family cookbook.
My boys liked this recipe. But everyone seemed to enjoy the new one even better. So I thought I would share.
Steam 1/4lbs spinach- set aside
Steam 1/4lbs kale- add to spinach
Blend together (in blender or food processor) the spinach, kale, 1/2 cup Parmesan cheese, 2 cloves garlic, salt, 1/4-1/2 cup milk
Toss mixture with cooked spaghetti and serve!
The Kale and garlic are my additions. And I was really pleased with the results. Even Mark seemed to enjoy it more.