We had home-made cauliflower soup the other night. Package of frozen cauliflower flowers, roasted; three cups of beef broth (used up all my broth); onion and garlic to taste. Didn’t add any cream ’cause we were out (we’re always out), but I added some kudzu flour to thicken it, then stir-sticked it to death. Very good. Almost as good as the cauliflower risotto that we made almost exactly one year ago. Cheese helped. There were leftovers.
I was out of broth, so I used some ham-flavored broth paste. I figured that ham and cauliflower would go well together.
Setup: 1/3 cup of stone ground rolled oats, one cup of ham broth, two heaping dinner tablespoons of leftover cauliflower soup, call it a quarter cup; two dinner teaspoons of potato flakes, no salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.
Results: Not inedible. Sortof. Maybe too much ham paste in the broth. The flavors never blended. The ham tasted burned. Cheese helped.