creamy, crunchy cauliflower

I think all of us have pretty quirky things about us that make us unmistakeably individual.   These unique and sometimes strange things often serve as interesting conversation starters with our acquaintances, or memorable stories to share in the company of good friends.   If nothing else, our individuality helps create laughter in situations where we otherwise might not have anything to laugh about.    With that said, there are a couple of things you should know about me:
The most interesting thing I can tell you to date is that I have at least two extra bones in my body that don't otherwise belong there.   On a much less interesting note, I absolutely love soup.   In fact, I love soup so much that I usually spend most of summer bookmarking recipes in anticipation of my fall and winter soup lineup.   This past summer I was so overzealous about my recipe search that I actually found enough recipes to make a new soup every single week all winter long.   At first the task seemed kind of daunting, but then I found my groove and ended up falling in love with my early Saturday morning soup ritual.   I think Saturday soup day will remain one of my favorite things about this past winter.  

The other less interesting thing I have to share is that one of my favorite things about working is packing my lunch everyday.   Seriously.   I take so much enjoyment from the process of planning and preparing my lunches that I usually know exactly what I am having for lunch weeks in advance.   I always pray for my upcoming day as I gather my different lunch items, which has become a critical element in combating my working blues.   I also tend to remember funny things that happened to me at work while I'm unpacking my lunch bag, which helps keep my joy in check and spirits high.   Let me also note that lunch time is the only time of day that I sit in non-child-sized furniture so really my whole body thanks me when it's time for lunch.   

So, when you add my less interesting things together (Saturday soup day + packing lunches), it has the potential to result in something amazing, such as Cheesy White Chili with Cauliflower.   After a very long winter and a whole lot of dirty soup spoons, I can honestly say that this soup has made it unquestioningly into my favorites.    Without further ado, here's the recipe:

Cheesy White Chili with Cauliflower 

1 tbsp vegetable oil 

2 onions, finely chopped 

4 cloves of garlic, minced 

1-2 jalapeno peppers, minced 

1 tbsp cumin seeds 

1 tbsp diced oregano leaves 

1 tbsp chili powder 

1 tsp salt 

1/2 tsp cracked peppercorns 

1 can white kidney beans, drained and rinsed

3 cups vegetable stock 

3 cups cauliflower florets, cooked for 4 minutes in salted boiling water and drained 

1 green bell pepper cut into thin strips 

2 cups Monterey Jack cheese

1 can chopped mild green chilies 

1. In a skillet, heat oil over medium heat.   Add onions and cook until softened.   Add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring for 1 minute.   Transfer mixture to slow cooker stoneware.   Add beans and stock and stir to combine.  

2. Cover and cook on Low for 8 to 10 hours. 

3. Stir in cauliflower, green pepper, cheese, & chilies.  Cover and cook on high for 25 - 30 minutes, until green peppers are softened and cauliflower is heated through.