Source: http://www.taste.com.au/recipes/22933/cauliflower+soup

Tried this last week. Amendments i made:
1. I halved the portion as i have less cauliflower.
2. I used chicken stock powder and added water. I may have added more stock powder for flavour.

I slow boil until soft. Blend before eating for my little girl. Did not put cream as i did not any. It is yummy. Worth to try if you have too much cauliflour. :D

Ingredients:
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g sebago potatoes, peeled, chopped
1 litre Campbell's Real Stock Chicken (Use vegetarian stock for a vegetarian soup)
1/2 cup pure cream

Method:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.

2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

3. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.

P.s. Picture is taken from source. What i ate was thicker because i omit the pure cream as i did not have any at the time of cooking.

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Source: http://www.taste.com.au/recipes/29491/roasted+pumpkin+and+garlic

Roasted to golden perfection, this easy pumpkin dish makes a versatile side dish.

0:15 To Prep

0:40 To Cook

3 INGREDIENTS

EASY DIFFICULTY

5 1/2 cups MAKES

• Ingredients

• 2kg butternut pumpkin, peeled, cut into 3cm pieces
• 4 garlic cloves, unpeeled
• 2 tablespoons olive oil

• Method
• Related Recipes
• Notes

1. Step 1
   Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat.
2. Step 2
   Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.

To store: Allow to cool. Place in an airtight container. Refrigerate for up to 4 days.

Storage tip: Allow to cool. Place in an airtight container. Refrigerate for up to 4 days.

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Source: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/broccoli-soup-recipe/index.html

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 3 to 4 servings
Level: Easy

Ingredients4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli [Note*]
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Homemade Croutons, recipe follows below

DirectionsMelt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

[Note*: source: http://homecooking.about.com/od/foodequivalents/a/broccoliequiv.htm
Broccolini, broccoflower, or cauliflower may be substituted for broccoli in most dishes. 
• 1/2 pound broccoli = 1 serving
• 1 medium bunch = 3 to 4 servings
• 1 bunch = 1-1/2 to 2 pounds
• 1 pound fresh broccoli = 2 heads
• 1 pound fresh broccoli = 9 ounces trimmed
• 1 pound fresh broccoli = 2 cups chopped
• 10 ounces frozen broccoli pieces = 1-1/2 cups chopped
• 10 ounces frozen chopped broccoli = 2-1/2 cups chopped]


Homemade Croutons:

Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
Preheat oven to 400 degrees F.

Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.

Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Yield: 4 to 6 servings

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Source: http://sortedfood.com/#!/search/vegetarian/

Serves 2

VEGETARIAN STUFFED PEPPERS

INGREDIENTS

• 2 red peppers
• ½ a cup of basmati rice
• sprinkle of Cajun spice
• pinch of turmeric
• small red onion
• bunch of fresh parsley
• handful of black, pitted olives
• few sun-blushed tomatoes
• ½ ball of mozzarella
• plenty of crisp mixed salad leaves

RECIPE

preheat the oven to 180°C and bring a pan of salted water to the boil.
slice the peppers in half from stalk to base and scoop our the seeds carefully without breaking through the bottom of the pepper.
place the peppers onto a baking tray, drizzle with olive oil, salt and pepper, then bake for 10 minutes.
dump the rice into the boiling water with the Cajun spice and turmeric then simmer gently for 10 minutes whilst the peppers cook.
peel and dice the red onion and roughly chop the fresh parsley.
hack up the olives, sun-blushed tomatoes and half of the mozzarella into small pieces and mix in a bowl with the onion and parsley.
drain the rice when cooked and plump and stir into the bowl of prepared ingredients.
spoon the rice mixture into the soften pepper halves and top with a slice of the remaining mozzarella ball.
return to the oven for another 5 minutes, then serve hot with plenty of crisp salad on the side or cold the next day as packed lunch item. 

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