I made a head of cauliflower with a spiced yogurt topping and roasted it whole one night. It's so beautiful in presentation at the table, but there was so much. I had some small roasted potatoes left over from the night before, so I decided to chop them all up, add a big box of chicken broth, bring it to a boil and then puree it with my wand mixer. Then I went to my freezer where I keep single portions of grilled meats, chopped it up to include on top with some fresh cut green onion. Heaven. Always keep your veggie leftovers, put them in a pot with broth, then puree away. Portion them out in feezer bags for perfect lunches for this coming fall weather. :)
Taken with my new Samsung S5. Seems to really work well as a camera. No processing needed.
