I’m typing this post via phone, because my purty chillens gone done and spilled water on the keyboard of my laptop, thus causing a short in the letters ‘X, C, V, and B.’
I feel so classy. It happens sometimes.
In the meantime, I’ve typed three articles, two recipes, and a series of business emails on the tiny black keyboard of my phone. All the while offering pep talks to le keyboard, which appear to be working. The letter B mysteriously regained consciousness after a full night of near-lethal water poisoning.
Wanna make Creamy Cauliflower Soup? You do. It takes a handful of ingredients, a matter of minutes, and taste awful good spooned onto your tongue for dinner. All of which are vital aspects of this recipe that I ever so desperately want you to enjoy immediately, or I wouldn’t be typing all of those letters on this here lil’ phone keyboard.
Do you *know* how many words need the X, C, and V buttons?! Yeesh!
Creamy Cauliflower Soup
1 large head cauliflower, boiled until very tender
2-3 cups almond milk or table cream
2 cloves roasted garlic
1/2 teaspoon cardamom
Salt to taste
1 cup red grapes, halved
1/2 cup sliced almonds
1/2 cup scallions, chopped
Place cauliflower into an industrial-strength blender. Add 2 cups almond milk, roasted garlic, and cardamom to the blender. Blend until smooth and creamy. Add more almond milk, if needed. Cover and blend until hot (if using a Vitamix) or transfer to a large pot and cook until steaming. Serve topped with sliced grapes, almonds, and scallions. Enjoy!