If you're looking for another simple way to get a core vegetable in your diet without having to work too hard, this flavorful recipe is the answer with only 10 minutes of actual prep time needed. Makes around 8 servings, and you can squeeze lemon on top to brighten the flavor instead of using salt.
1 large head of cauliflower
8-10 sprigs of dill (1/4 cup or 60 ml)- chopped
5 cloves garlic - peeled and lightly smashed
Milk of your choice - Optional
Chives or parsley to garnish
Cut the cauliflower into florets into the crockpot. Don't be afraid to include stem, but discard the main thick stalk. Add half of the chopped dill and the garlic. Add water until cauliflower is almost covered. Cook on low for at least 6 hours. Strain away the excess water, as much as possible. Add remaining dill (and splash of milk if you desire) and blend with an immersion blender until smooth right in the crockpot, or put into a blender if needed. Serve and top with shopped chives or parsley if desired.
Nate stumbled across what would eventually become Kenzai back in 2008 and never looked back. You can usually find him cooking up new stuff in the kitchen, out in the garden, or working on a new batch of home-brewed beer. Oh, and he might be out and about trying to not break himself while he jumps around on things. Getting more in touch with seasonal and local produce and businesses every year has been a rewarding way that Nate has tried to expand his Kenzai lifestyle.