A couple of years ago, before the surgery, I had this wonderful meal at The Carlyle Grande Cafe, a wonderful restaurant in my neighborhood. The meal was grilled salmon and mashed cauliflower. Now, I know what you’re thinking. Mashed cauliflower does not sound good at all. However, it was wonderful.
When I signed up for the gastric by-pass surgery, one of the things I was told I could not eat was potatoes. Potatoes, while yummy, do not have the right mix of nutrients. They are too starchy and apparently work like a slider food, pass through the system quickly, while being absorbed quickly as the starch is converted to sugar then fat. I can have sweet potatoes because they are very nutrient dense. But they are not really the same thing, are they?
I used to love potato soup. I would make it in great quantities and eat it in great quantities. And I cannot really have soup any more unless it is blended as that would constitute eating and drinking at the same time. A huge no-no in bariatric land.
I have been fantasizing about the mashed cauliflower from The Carlyle. It kind of reminds me of garlic mashed potatoes. I have not bought it because I cannot really afford a $30 meal from there just to eat mashed cauliflower. So, I have tried several times to make it myself.
The attempts spawned mashed cauliflower, cauliflower soup, and yesterday’s very yummy golden cauliflower soup. OMG so good! I loved it so much, I entered it into Myfitnesspal.com to calculate the calories and nutrition. Here it is:
Boil cauliflower in water until cauliflower is very soft and breaks apart easily with a fork. Drain water.
Return to heat and add oil, butter, celery, onion, carrot, and garlic. Saute until soft. Add chicken broth and yogurt. Bring to a boil. Lower heat and simmer until all vegetables are very soft. Puree soup in blender and return to heat. Bring to boil, simmer 5 minutes.
I served mine with a dollop of plain greek yogurt.
I think this is a great option for anyone who is doing an all liquid diet and needs nutrients and protein.