I originally wanted to make bacon mushroom cauliflower pasta for potluck yesterday. I always think making pasta involves so much cleaning: a big pot for cooking pasta, then another big wok to sautee all the ingredients, then a coriander to drain the pasta. With bad time management between feeding the baby and preparing ingredients when party is starting within 30 minutes, I decided to switch my cooking project. With the chopped mushroom, cauliflower florets and onion, I will just make a simple healthy thick soup that doesn’t need cream to increase the calories.
I ended up needing minimal detergent to wash stuff: no oil on my chopping board / coriander. I boiled broth / water in the pan which just cooked cauliflower and scraped down all the brown stuff from pan-roasting. The liquid carried over to the soup pot is richer than just plain water and I’m left with a relatively clean pot that was easy to wash. Yeppie!
The only bad thing was, when I turned on the immersion blender to puree the soup, I woke EVERYBODY up: my husband who napped for only 10 minutes, and my 6 months old baby girl, and my toddler from their not too long naps. The machine was simply too loud. Oops!
I forgot to take picture of the soup itself. The next day I used the thick cauliflower soup to make pasta (back to my original project: pasta!)
All I needed was to fry some bacon, add some broccoli to the last 3 minutes of my cooking pasta, and extra herbs and salt. What a healthy alternative to a can of mushroom!