Makes 2 servings — from the Yeast Connection Cookbook


  • 1 C cauliflower, chopped
  • 1 or 2 small containers of oysters
  • Broth from the oysters
  • 1 C water
  • 1 T. oil
  • Salt and pepper, to taste
  • Minced green onions, optional
  • Shredded carrot, optional
  • Red cabbage, optional


  1. Cook the cauliflower until tender.
  2. Puree in blender or food processor with the water and oyster broth.
  3. Transfer the puree to a saucepan, add the oysters and oil.
  4. Cook until the edges of the oysters curl—about three minutes.
  5. Add one of the vegetables and serve immediately.

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