Absolutely!
There are a few versions floating around here (All are basically the same though). Here's mine:
2 celery stalks...diced
1/2 c. butter
1 clove of garlic...minced
3 leeks diced I use the white tops and about a third of the green bottoms.....minced. You can also use green onions instead of the leeks. If I do that I use almost all of the green part as well.
1 head of cauliflower (stalk and leaves removed). I cut it into 4 quarters to help it cook faster.
2 1/2 TBPS of olive oil.
1 package Lipton Onion Soup mix
2 cups heavy whipping cream
2 to 3 cups of water.
1 8oz bag of the cheese of your choice. I use the finely shredded 4 blend mexican cheese kind.
1 can of chicken broth.
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I put the cauliflower on to boil for about 20 minutes, leave it in the 4 quarters (you won't have so many pieces to fish out).
While that's boiling, I sautee the leeks (or onions), garlic and celery in the olive oil...takes about 10 minutes or so.
I drain the cauliflower but save about 2 cups of the water I boiled it in. I put the cauliflower and the water I boiled it in into my blender and mix it up real well. The consistency should be like a watered down mash potatoes. I pour that mixture into the pan I boiled the cauliflower in. I add the sauteed veggies, the Lipton onion soup mix, the butter,the chicken broth, the extra water, the heavy whipping cream and stir. When it is nice and hot and mixed well, I add the whole 8 oz.bag of cheese. Since this is feeding serveral people, I don't worry about using all 8 ozs. of the cheese. I stir in the cheese until it's melted all the way. I use salt and pepper to taste and add some additional garlic and onion POWDER to taste. You just won't believe how awesome this tastes on a cold winter day
Is it OK to roast cauliflower/broccoli during induction?
