SOUP:
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 strip bacon (cut into 1 inch strips)
1¾lb cauliflower florets, roughly chopped
1¾ pints chicken or beef stock
4 oz cream cheese
Celtic sea salt and pepper (to taste)
BEIGNETS:
3/4 cup cauliflower florets, roughly chopped
1/2 cup cold water
2 TBS unsalted butter, chopped
3 TBS coconut flour (or freshly ground flaxseeds)
2 free-range eggs
2oz Gruyère cheese, grated
Iodized sea salt and pepper (to taste)
Coconut oil OR ghee for frying
For the cauliflower soup, in a deep pot over a medium heat, place the bacon, and add the onion and garlic and fry for 2-3 minutes, or until just softened. Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool. Carefully pour the soup mixture into a food processor and blend to a purée. Set aside, reserving the pan (you will return the soup to it).
For the cauliflower beignets, heat the oil in a cast iron "donut" hole-type pan (or a flat pan, but your beignets will be flat).
Bring a pan of salted water to the boil, add the chopped cauliflower and cook for 2-3 minutes, or until just tender. Drain well, then refresh in cold water (if you use a microwave, you could steam it in that).
In a separate pan, bring the water and butter to the boil and cook for 1-2 minutes. Remove the pan from the heat, then and add all of the flaxseed meal and beat well until the mixture is smooth and well combined and thickens up a bit. Add the eggs, one at a time, beating each egg well until the mixture is well combined. Add the cooked cauliflower and the grated Gruyère and mix until well combined. Season, to taste, with salt and freshly ground black pepper. Carefully lower teaspoonfuls of the beignet mixture into the hot oil in batches. Fry for 2-3 minutes, or until crisp and golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on paper towel. Keep warm. Repeat the process with the remaining beignet mixture.
When the beignets are ready, return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and bring to the boil for 1-2 minutes. To serve, divide the cauliflower soup equally among four serving bowls. Garnish the soup with the cauliflower beignets. Makes 4 LARGE servings.
Nutritional Information (per serving of soup only) = 177 calories, 11 carbs, 3.7 fiber
