Caveman Creative Cooking

[Polly]

Hi All!

Thought I'd share my latest creation - curried crab and cauliflower soup. First I made cauliflower soup using chicken broth, cauliflower florets, and sauteed onions. Then I put it in the blender to make it creamy and added curry powder and lump crab meat. Yum.

Here's the interesting thing - the cauliflower soup (before adding curry powder and crab) was VERY mild in flavor, which surprised me, given how strongly it smells while cooking. In fact, I think it could be used as a kind of bland, caveman cream sauce/soup to which all kinds of fun things could be added. I'm thinking mushroom soup, tuna casserole, clam chowder, etc. The taste was so mild that it did not overpower the mild crab taste at all.


Can you tell I'm having fun in the cave kitchen?


Love,

Polly

[Matthew]

Polly
What a fantastic idea. The concept of doing a cream sauce with the cauliflower has gotten my imagination going.

I was thinking the other day how I miss a good bowl of clam chowda. Maybe the cauliflower base would be a good place to start from along with one of the root vegetables and the traditional seafood seasoning. It won’t be the chowda of my New England days but once I get in down a delicious alternative. Thanks for such a great idea

I quite often cook up a whole head of cauliflower and then mash them like mashed potatoes. Sooo good when seasoned with black pepper or tarragon or garlic or any safe blend of herbs.

It is exciting to come up with new combinations of things to eat within the group of foods we can eat. What seemed so limited when I first started out controlling my symptoms with diet has really expanded into lots of delicious eating. I have come to not feel deprived a bit.

Love

Matthew

I thought you said you were not much of a cook. Doesn't sound that way to me. Keep the good ideas comming.

[harvest_table]

Hi

I really appreciate this thread about califlower- your right, it is indeed a perfect subsitute for a potato. The thing is, when I ate it pre-MC I always covered it with cheese sauce and have had a hard time getting that outa my mind. Now, I just drizzle bacon or meat fats over it and it's PERFECT.
Thanks Polly, and happy cookin!

Love,
Joanna

[moremuscle]

Hi chefs,

Polly, what kind of crab meat do you use? Canned? Which brand is safe? I haven't used crab meat so I am a novice - it's a little expensive but sometimes we need a treat, right? How much crab meat compared to soup volume?

Love,
Karen