Cauliflower is probably the most aggravating vegetable to work with. Every time I cut one up, tiny bits end up everywhere on the floor. Maybe that’s my excuse for not sweeping as often as I should—probably true.
People are losing their minds over the latest iPhone software update. Honestly, I don’t see the big deal. The text messages look different, the Control Center moved, search behaves differently, the weather and flashlight apps look updated, and the calendar and stock widgets are rearranged. I don’t care about stocks—maybe I should, though.
If there’s something worth complaining to Apple about, it’s the earbuds that come with the phone. Their phones are technological marvels that keep you entertained for hours, yet the included earbuds feel bulky and uncomfortable. They’re round, flat, and don’t fit well—worse than popcorn in your ear. If you’re paying a premium for a phone, the least you can expect is earbuds that fit and feel comfortable. But no—just discomfort. Still, I bought the phone, so I guess I can’t complain too much.
I finally gave in and downloaded Snapchat. I’d judged people who use it—partly because some friends receive inappropriate photos there, and I didn’t want to be that person. Mostly, I didn’t want to receive risque content or awkward mirror selfies. Then a friend snapped a cinnamon roll dipped in frosting, and I caved. Food snaps are worth a ten-second download. I’m still getting used to it, though; not sure what to do with the app yet.
There’s an animal outside my room that sounds like a cross between a squirrel and a chicken. Picture that odd creature.
Simple Creamy Cauliflower and Artichoke Soup
4.9 from 20 reviews
- Yield: 2 1x
Ingredients
Scale
- 2 cups cauliflower, cut into florets
- 1–2 cups vegetable stock (adjust for desired thickness)
- 1/2 cup artichoke hearts (canned worked well)
- 1 tablespoon fresh basil, minced
- salt and pepper, to taste
- 1–2 cup shredded chicken, to garnish (rotisserie chicken makes this easy)
- 1/2 cup cooked bacon, roughly chopped, to garnish
- olive oil, to finish
- hot sauce, to finish
Instructions
- Steam the cauliflower florets until tender, about 8–10 minutes.
- Place the cooked cauliflower in a blender with the vegetable stock and puree until smooth. Use a high-powered blender or a food processor if needed.
- Add the artichoke hearts, basil, and a pinch of salt and pepper. Puree again until the mixture is fully combined.
- Cook and chop the bacon to your liking. Shred the rotisserie chicken if using.
- Ladle the soup into bowls, top with shredded chicken and bacon, then drizzle a little olive oil and add a few drops of hot sauce if desired.
- Stir everything together in the bowl and enjoy. The flavors meld wonderfully when mixed.
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