When it comes to food, I go through phases where I have a type of dish or cook with one specific ingredient on repeat. I have had these phases ever since I started cooking. That’s quite a while now, for I learned how to cook when I was thirteen. Some of the many phases I have gone through were curries, sauerkraut, quiches, tomatoes, nuts and seeds, broccoli, cheese, bell peppers, smoothies, soups, and wraps. Usually, when a phase ends, I cannot see that dish or ingredient again for a very long time. Of course, there are some exceptions. Lasagne, burgers, and cheesecake are the three things you can always put in front of me to make me happy (given that they are free of ingredients I cannot eat). I almost wrote ‘wake me up for’, but I would not have meant it. So it’s good I didn’t.

This summer, I went through a phase as well. Every (other) week, I brought home a cauliflower. It would hang out in my kitchen for a couple of days because of this feeling that I didn’t want to eat it. But when the desire to not waste any food won it from my thoughts, I chopped it in half and divided each half into smaller florets. The florets of the one half would go on a baking tray with some oil and spices like smoked paprika or curry powder. The florets of the other half would go in a pan to become an effortless soup. The most important thing about this recipe is to not overcook the cauliflower because it gets this horrible flavour when it’s overcooked. But when the florets are just cooked, they make a delicious smooth and creamy soup. So here’s the non-recipe for my latest obsession. I hope you enjoy it.