Cream of cauliflower soup.
Cauliflower, amazing sub for potatoes.
I think it is, anyway.
So it really works well.
Look at how easy this recipe is.
First off, I have this makeshift MacGyver operation
going with the thing.
So, literally... I love it!
I love the MacGyver!
I'm doing what I can here.
So I'm gonna add in literally two heads of cauliflower
to my Instant Pot
that's all just chopped up
roughly or so like that.
I'm gonna add in three cups of vegetable broth
to the pot.
And then from there,
I'm gonna add in some cloves of garlic that's roasted.
Roasted garlic, yes, the magic!
And it's in my first chapter of my book.
The first chapter of my book I explain how to do this
in the pot.
It's so easy. The magic.
It's delicious.
You can literally just eat this as it is.
It's that good, right?
Yes!
I'm gonna put the lid right on top of the pot,
just like this.
I'm gonna set my timer.
I'm gonna hit the pressure cook button.
Every model's a little different
and I'm going to go literally for just five minutes
and that's it, five minutes.
Make sure I'm in the sealing position.
Walk away. Do you want you want.
That's incredible!
Do some sit-ups
with my dog right now.
You can only listen to one song and do a hundred sit-ups
in that time, but okay. (laughs)
Seriously, you know it.
So let's get this one out of the way.
Let's fast forward the time and be magic.
And I'm gonna just remove this for a second
and let's go to our finished product here.
I'm a little out of frame now.
Okay, perfect.
And I've released the steam already, so that's done.
And there's my soup.
Well, not quite yet, but we're going to get there.
What I'm going to do now, Rachael,
as I want to reserve half my cauliflower,
just use a slotted spoon for this.
This is easy and just put it in,
try to leave the garlic in there possible,
a dish or a bowl, just like this.
Okay, is that for texture?
Is that to give it some different texture?
That's exactly why we're doing it,
so you can have some body to it there
and you can really use as little or as much as you want.
And I want it to be just like this.
I don't want it to be like super big and chunky.
You want it to be nice and soft,
when you go into the cauliflower and you bite into it.
What I'm gonna do now is I'm gonna season this up
and I'm gonna season it after I pressure cook,
because I want it to really pack the flavor punch in there.
I'm gonna add in two teaspoons of seasoned salt
which actually has less sodium than regular salt,
believe it or not.
Much less, yes.
Right, and it's so much more flavorful to me anyway,
in this soup.
I'm gonna add in a teaspoon of garlic powder,
'cause you can't get enough garlic in this one.
Plus it's a great immunity booster, as we know.
I'm gonna add in a teaspoon of some black pepper
and a teaspoon of some Italian seasoning
and then I'm gonna take my stick
and I'm gonna blend all of it and puree it in my pot,
just like this,
get it nice and smooth.
And this gets done in 20 seconds.
Now it's time to give this some cream.
You know what I mean?
Now, the book tailors many lifestyles.
I touch on keto, paleo, gluten-free, dairy-free.
I'm using two cups of a non-dairy milk
and that can be almond milk, cashew milk, soy milk,
whatever you want.
However, if you keto, feel free to put the heavy cream
in there, 'cause you know you're allowed to do that
with keto, right?
That's totally up to you.
Good tip.
But I'm gonna use the non-dairy for this situation.
Let's keep it for our dairy-free friends.
So I'm adding that to there.
I'm adding in,
because I'm adding this for a nice creamy touch also,
this is optional,
about one to two tablespoons of some ghee,
which is clarified butter,
which basically is butter
with the the milk solids have boiled off.
So it keeps it paleo as well.
It's like the one dairy thing that could be paleo.
So I'm adding that in there.
And a little tip.
How cute is this?
For ghee, I made my own ghee.
It's also in my first chapter.
Yeah, look at that, in an ice tray! (claps)
Look at this, a little silicone thing,
and it pops right out like a little cute little ghee.
I'm not going to eat this like I did (indistinct).
We're gonna just add in a quarter cup
of Parmigiana Reggiano,
as you taught me to say the last time I was on your show.
Yes, Parmigiana Reggiano! Makes life better.
Yes, of course, and then from there,
I'm gonna add in about a bunch of chives or so,
however much you want,
and then I'm gonna stir back in my reserved cauliflower,
because you want to give it some texture
and then we'll just gonna give it a final stir here.
Oh my God, Jeffrey, it's so beautiful honestly.
It's really easy.
In your MacGyver cam it looks amazing.
(Jeffrey laughs)