Wazoo Posted April 8, 2010 Share Posted April 8, 2010 Extra virgin olive oil 8-12 thin slices serrano ham 3 small cauliflowers, broken into florets Whole milk (2% works) Salt and freshly ground black pepper Heat a little olive oil in a frying pan and fry the ham until colored and crispy. Remove from the pan and drain on paper towels. Put the cauliflower in a pan with 2 tbsp olive oil and enough milk to cover. Bring to the boil, then turn the heat down and simmer until tender. Remove from heat, allow to cool slightly. Pour into a blender, blend to preference. Some only do half, some do all, some blend it down to liquid, some leave chunks, etc.) Seasonâ€¨to taste and pour into bowls. Serve topped with the crispy ham and a few drops of extra virgin olive oil. Alternatives: Bacon; fried, drained, crumbled (could also use pre-packaged bacon-bits?) Ham; cubed, diced, browned .... added after blending Garlic; minced, added during the boiling phase Cheese; somethng strong/sharp, like an aged chedder, shredded over top of servings Onion; pre-packaged or home-made breaded/fried rings over the top of servings, or diced/cubed and added to the boiling phase Link to comment Share on other sites More sharing options...
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