In my house there are some who think that they do not like cauliflower (they shall remain nameless). When a nose was crinkled at the cauliflower answer to, “What are we having.”
My response was, “Just wait.”
We sat down for dinner, the first bites went in….a pause…
And then the phrase that always brings out my cook’s Cheshire cat smile, “This is good!”
Another win for Mom.
4-6 tblsp. olive oil
6 oz. Applegate Genoa Salami (or other nitrate free salami) [6 oz is a pack and a half] – chopped
1 medium onion – chopped
2 large carrots – chopped
4-6 cups chicken broth or chicken stock
1 tbslp. Celtic sea salt [or to taste]
2 tblsp. thyme
1 medium to large head yellow cauliflower
3/4 – 1 1/2 cups French Green Lentils
Place olive oil and salami into a soup pot.
Saute over medium heat until you can smell the salami (about 5 minutes), add onions & carrots, saute until they are tender.
Add the chicken broth / stock, salt & thyme.
Cut out and finely chop the thick stem parts of the cauliflower and break floweretes into small pieces.
Add cauliflower and lentils to pot and cover.
Let it cook at a rolling bowl – make sure to check that liquid doesn’t evaporate – for about 45 minutes to 1 hour until lentils are soft.
*The bold salami and chicken broth flavors dominate this dish making the cauliflower more of a texture rather than a central feature.