CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
ROASTED CARROT AND CAULIFLOWER CURRIED SOUP
This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.
Provided by jes5ika
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
- Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
- Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
- Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g
THREE-CHEESE CAULIFLOWER CASSEROLE
I made this cheesy cauliflower dish for dinner one night when my husband was gone. It was so good the boys and I ended up not eating anything else but the casserole! I used fat-free milk and cream cheese and it turned out great!
Provided by jentrue
Categories Side Dish Casseroles Cauliflower
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
- Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
- Mix bread crumbs and melted butter together in a small bowl.
- Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
- Bake in the preheated oven until bubbly and browned, about 20 minutes.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 12.8 g, Cholesterol 19 mg, Fat 7.1 g, Fiber 2.8 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 257.3 mg, Sugar 3.5 g
3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE
This is a chunked full vegetable soup with lots of vitamins. Made for my special kids who had usually never tasted a fresh vegetable before. There are no onions, garlic or peppers in any of the soups.
Provided by Montana Heart Song
Categories Cauliflower
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
- Cook 20 to 25 minutes on low heat, covered.
- Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
- Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
- Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.
3 VEG CAULIFLOWER CHEESE
Yesterday we were having a roast and made this as a side dish, normally for just plain cauliflower cheese you would use more cauliflower instead of broccoli, but this was very tasty and incredibly high in anti-cancer foods
Provided by Perfect Pixie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 360°F.
- Steam your vegetables, reserve the juice.
- Cut them into big bite size pieces and put in a oven dish.
- Melt butter in a medium saucepan.
- Add flour and mix in, it wont be smooth yet.
- Gradually add the milk stirring it in, (you don't want to add it quickly and get clumps, if so just beat it with a hand whisk). You want to get to a custard consistency. If you run out of milk you can use the juices from the vegetables to get it to a custard-like consistency.
- Once it is the right consistency and is starting to boil, add the cheese. It will start to thicken now.
- Wait a little bit while the cheese melts.
- Pour over vegetables.
- If it doesn't go in between the vegetables and just sits on top, put it back on the element and add some more juice or milk to get it right. You can leave until you want to cook or cook straight away.
- Cook in oven for 30 minutes, or until done.
- If you like it extra cheesy, before you put it in the oven add some mozzarella cheese on top.
- It will be very hot, so be careful.
Nutrition Facts : Calories 226.8, Fat 17.4, SaturatedFat 11, Cholesterol 53.5, Sodium 259.2, Carbohydrate 8.1, Fiber 0.7, Sugar 0.9, Protein 9.9
CAULIFLOWER AND CARROTS SOUP
This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.
Provided by Boomette
Categories Cheese
Time 50m
Yield 7 cups
Number Of Ingredients 14
Steps:
- Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
- Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
- Add sherry wine. Reheat the soup.
Nutrition Facts : Calories 88, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 595.4, Carbohydrate 14.2, Fiber 3, Sugar 4.2, Protein 2.2
CURRY CREAM OF CAULIFLOWER CHEESE SOUP
A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.
Provided by Parsley
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
- Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
- Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
- Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
- Salt to taste.
- Serve.
HEARTY CAULIFLOWER SOUP
Our three young children aren't big cauliflower fans. But in this soup, the cauliflower can be mistaken for potatoes, and the rich sausage flavor helps disguise it even more. Hope you enjoy it as much as we do.-Sarah Root, Twelve Mile, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain)., In a skillet over medium heat, brown the sausage and onion. Add flour, salt and pepper. Gradually add the milk; bring to a boil. Cook and stir for 2 minutes. , Add cauliflower, carrots and cooking liquid; heat through. Stir in the cheese until melted.
Nutrition Facts : Calories 349 calories, Fat 24g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 1250mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 2g fiber), Protein 17g protein.
CAULIFLOWER AND CARROT CASSEROLE
This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!
Provided by FRENO
Categories Side Dish Casseroles Cauliflower
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
- While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
- Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 26.2 g, Cholesterol 148.2 mg, Fat 27.5 g, Fiber 4.1 g, Protein 5.5 g, SaturatedFat 13.3 g, Sodium 537.9 mg, Sugar 6.1 g
3 C'S SOUP #2 (CARROT, CELERY & CRANBERRY 'RED' BEANS)
This is a soup I made for my special kids. Many had never had any fresh vegetables so every meal was chucked full of good vitamins.Canned fava beans and chicken base instead of ham base is delicious.
Provided by Montana Heart Song
Categories Beans
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In large stockpot, add soaked beans and baking soda, cook on low for 1 1/2 - 3 hours. Add water to always make two quarts.
- Make sure the beans are soft.
- Or cook canned beans with juice in large stockpot in two quarts water and delete baking soda.
- Add chopped carrots, celery, margarine, cilantro, bay leaves and ham or chicken base.
- Cook for twenty minutes on low heat.Make sure it simmers for a full 20 minutes.
- Add dashes of chili pepper, tomato juice or tomato sauce,sugar and optional pepper if desired. Stir until blended.
- Cook for 10 more minutes.
- Ladle in bowls with a spoonful of cheddar cheese on top.
- Serve with crackers.
- Note: Altitude and humidy effect the cooking of beans, so check and when they are soft they are usually done. Cooking time for this recipe is for dry beans. Canned beans cuts the time to one-third.
Nutrition Facts : Calories 567.2, Fat 8.9, SaturatedFat 3.1, Cholesterol 9.9, Sodium 333.1, Carbohydrate 90.5, Fiber 36.3, Sugar 4, Protein 35.4
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