Cauliflower Wurstchen Goulash

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I did a toss together meal last night. Some family friends came in from out of town, so we visited till 9pm or so, then they left for another destination. My wife then went to put the little one to bed and I jumped in the kitchen to try out the new immersion blender I received for Christmas. I have a cauliflower bisque base that I got from Gerri and make weekly to bi-weekly as its too easy and yummy. Its also super simple and easy to build on. I'm a real toss things together type of cook so pardon the random measurements and ingredients.

the loose recipe was

1/2 cup onion (i had left over red)

1 garlic clove

1 head cauliflower

3 cups low sodium chicken broth

1/2 cup heavy cream

2 tbsp butter

3 Weisswurst or any other german/italian sausage

1/2-1oz landjager or hard salami finely chopped

veggies - I had frozen peas, broccoli and set some cauliflower aside once cooked

3-4 stocks of chives / green onions

2 tablespoons celery, finely chopped or 11/2 tps celery seeds (careful its potent)

2 tsp oregano

1 tsp garlic powder

1 tps fennel seed

1-11/2 tsp paprika

Salt and pepper, to taste

Take the cauliflower and cut it up then steamed it till tender*. Sautee the onion and garlic in the butter until tender. This should be done in the pot your going to use for the goulash (it keeps the flavors there. Maybe a 3-4qt pot. Then put the cauliflower in along with the chicken broth, celery (or celery seeds) and landjager / salami into the pot. bring to a boil. Use the immersion blender to puree the soup until completely smooth. Add the cream and salt / pepper to taste. Mix this well and allow the soup to simmer.

Once the bisque is created you can make anything from it. I went the goulash route, grill the sausage, then slice to bite sized pieces and add to the pot. Add the veggies and set aside cauliflower loosely cut to small pieces. Add the oregano, garlic powder, fennel seed, and paprika to the goulash. Toss in the green onions and serve.

* to make the bisque normally you would just add the cauliflower with the 3 cups broth to the sauteed onion / garlic. Bring to a boil and simmer till the cauliflower is soft - about 20-25 minutes. Then blend, add the cream and continue to modify to your desired bisque / soup / goulash.

Gerri's recipe states, Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs: but with modifications to the recipe this of course changes. Serves about 4-5 and is wonderful. We had it with a slice of low carb bread toasted.

Gosh I really hope everything is in there and thanks for listening.

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Yum! Sounds fabulous.

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Couldnt be done without ya! =^)

4

I’m going to try this! I’ve been thinking about buying one of those blenders. Do you have any recommendations on which brand to get?

5

I hope you enjoy it, Marie!

I had used the krups one prior to owning one myself. It has what looks like an S blade underneath. I found when blending pumpkin that the fibers would get caught and not blended fully. For Christmas my SIL got me a Sharper Image hand blender. Usually I think their products leave something to be desired, but in this case its fantastic. It came with an assortment of add ons. It handled the natural casing of the landjager like nothing. Landjager are generally left out to toughen and age a bit like jerky. It might be because its new and this was my first use with it, but it did well and I was impressed.

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Also, before getting the stick blender for Christmas, I would just take the soup and ladel it into the blender, then toss it back in the pot.

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thanks, onesaint. and the Sharper Image is half the price of the Krups. Looks like I may be taking a trip to my favorite German/Austrian butcher, too.

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Depending on how you like it, try it with Knackwurst too. That gives it a bit stronger sausage taste.

Originally, it was the Bisque from Gerri that I was playing with. Then I thought it would be good with thick veggies and protein too. Her cauliflower bisque is a fantastic base for tons of different flavors. Let me know how it goes! =^)

9

Marie, I have a Cusinart stick blender. Think it was $35. I use mine a lot for pureeing, making whipped cream, blending shakes, beating eggs. I hardly use a blender any more.

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Love my Cuisinart Stick Blender - I think I paid $50 for mine but it was so worth it comes with chopper and whip attachment. Nice to have so you don't have to dig out the full size blender and so easy to clean and light too.