| 1/2 head | Cauliflower |
| 8 tbsp. | butter |
| 8 tbsp. | flour |
| 4 cups | milk |
| 1 cup | water |
| 1/4 tsp. | black pepper |
| 1/2 | small onion, finely chopped |
| 1 clove | garlic, crushed |
| 1 tbsp. | McKay's Chicken Seasoning |
| 1 | bay leaf |
| 1 tbsp | super secret vegetable broth concentrate |
| salt to taste |
Prepare cauliflower by washing and cutting into smallish pieces. Place
in vegetable steamer and cook until tender, 10 - 15 minutes. In a large
sauce pan combine butter and flour over medium heat until smooth. Slowly
add milk while stirring constantly, avoiding lumps. Add onion, pepper,
garlic, salt, chicken seasoning and broth concentrate while stirring frequently.
Bring to boil, reduce heat to low, cover and simmer until cauliflower is
done. Add 2/3 of cauliflower and mash or whiz until sort of smooth. Then
add the rest of the cauliflower chunks. Add water to adjust to desired
consistency. Bring to boil once more. Serve with sourdough bread and butter.
I'm not sure why I'm revealing this, so, take notes quick before I change my mind. I throw just about anything I can find in the fridge into my juicer - celery, broccoli stems, bok choi, cabbage, parsley, onion, garlic (not too much) until I have about a two cups of rather virile greenish liquid. Then I place it in a small sauce pan and boil gently until it is reduced in volume by about half. After it cools, I pour it into a zip-lock bag and lay it flat in the freezer. Once it is frozen you can break it up into tablespoon sized chunks and use it in all sorts of soup stock etc. It seems to keep a long time in the freezer.
