I'm trying to be careful not to eat too many carbs, as I was borderline pre-diabetic at my physical a few months ago. I've been eating much better since then, but you may've noticed I'm not doing much recipe blogging.
I got Joe hooked on cauliflower. He was dubious at first, but has become a fan of roast cauliflower, as well as some of the "cauliflower as pseudo-potato" recipes like cauliflower mash. Along the same lines, I have started making potato-cauliflower soup. I haven't tried the pure cauliflower version yet, but a ratio of about 3 parts cauliflower to one part potato yields a soup that is tasty and satisfying, yet fairly low calorie. You'll be hungry two hours later if it's all you eat, but while you're eating it you think it's pretty rich. It's nice on a cold day.
Potato Leek Soup
1 large cauliflower, cut into smallish florets
4 red potatoes, peeled and cut into chunks
1 large leek or 2 small ones, washed and sliced
2-3 cloves garlic, minced
4 oz bacon, most fat removed
1 cup shredded cheese (I used cheddar)
4 cups broth (vegetable or chicken) or water
water (maybe two cups)
salt and pepper to taste
red pepper flakes
Trim most of the fat off the bacon. In a large soup pot or Dutch oven, cook bacon and leeks until leeks are softened. Add garlic and cook about a minute, then add broth, cauliflower, potatoes, and enough water so that veggies are mostly submerged. Bring to a simmer and cook until veggies are soft. Puree with immersion blender or in a regular blender. Return soup to pot, add cheese and salt, pepper and a splash of red pepper flakes (to taste). Warm soup briefly and serve.