|A pile of filled tupperware makes me happy.|
"The diet starts Monday.."
But the meal prep begins Sunday night!
So, we all know of my vegetable woes. I don't like them, as a group. I particularly hate cauliflower. It's a terrible substitute for rice and for mashed potatoes. It's just not starchy carby delicious and that's ok. It is its own thing.
Cauliflower can shine on its own without being something else. My boyfriend and I were on holiday in Croatia last year and found a little place with the most delicious food. Their fish was a revelation, but in particular the soup was the best soup I've ever had. It was like a veggie Thai green curry, and the thing that surprised me the most was that it had cauliflower in it. Delicious, healthy and silky-smooth with lovely background spice.
Blending that veg up in a soup transforms it and it becomes magic.
Gold star for cauliflower.
Makes 4 lunches
- 2 tbsp coconut oil
- 1 head of cauliflower, chopped
- 1 onion
- 5 scallions
- 2 cloves of garlic
- 2 tsp thai green curry paste
- 500ml chicken stock
- 1 can coconut milk
- A splash of fish sauce
- A splash of soy sauce
- Zest of ½ lime
- A small tin of sweetcorn
Preheat the oven to 200 degrees.
Melt the coconut oil in a big pan.
Spread the cauliflower out on a baking tray and pour over half the oil. Bake in the oven for 20 minutes.
In the meantime, chop the onion and scallions. Fry gently in the pan for 10 minutes until softened.
Add in the garlic and curry paste and allow to cook gently for a few more minutes.
Pour over the stock, coconut milk, fish sauce and soy sauce, and lime zest. Add back in the roasted cauliflower and bring to a simmer.
Allow to simmer for 15-20 minutes until the cauliflower is cooked. Throw in the sweetcorn with about 5 minutes left.
Get out your trusty stick blender and blitz the whole thing to a delicious creamy soup.
Top with scallions and dried chilli. Meal prep goals!