CREAMY CAULIFLOWER SOUP WITH PARMESAN CHEESE
Steps:
- Gather the ingredients.
- Trim the cauliflower and break it up into florets. Add about 1 inch of water to large saucepan and bring it to a boil over medium heat. Place a steaming basket in the pan and add the cauliflower. Cover the pan and steam the cauliflower for about 6 minutes, or until tender. Drain and set aside.
- Melt the butter in the same pan over medium heat. Add the onion and sauté for about 4 minutes, or until translucent. Add the flour and cook, stirring, for 2 minutes.
- Gradually stir the milk into the flour and butter mixture and continue to cook until thickened. Stir in the sour cream and remove from the heat.
- Combine the drained cauliflower, bouillon cubes, and milk mixture. Blend in batches until smooth. If you want more texture in the soup, reserve some of the cauliflower mixture; mash it coarsely and add it to the blended mixture. Taste the soup and season with salt and pepper, as needed.
- Garnish servings with the Parmesan cheese and chopped parsley, chives, or dill.
Nutrition Facts : Calories 479 kcal, Carbohydrate 42 g, Cholesterol 76 mg, Fiber 7 g, Protein 14 g, SaturatedFat 16 g, Sodium 1458 mg, Fat 30 g, ServingSize 4 Servings, UnsaturatedFat 10 g
CAULIFLOWER TOASTS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
- Set the oven to broil and arrange a rack 6 inches below the heat.
- Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
CAULIFLOWER AND PARMESAN SOUP
Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the "faux-potato" in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI!
Provided by Ashlin
Categories Stocks
Time 45m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
- Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
- Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
- Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY
Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil.
- Add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams
CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN
Make and share this Cauliflower Soup With Crispy Prosciutto and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Cauliflower
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a big soup pot, set over med-high heat.
- Add in leeks; saute/stirring, until softened, about 4-5 minutes.
- Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot.
- Cook until vegetables are very tender, about 20 minutes.
- Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot).
- Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat).
- Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
- Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes.
- Using slotted spoon, transfer prosciutto to paper towels to drain.
- To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.
Nutrition Facts : Calories 425.8, Fat 26.6, SaturatedFat 13.8, Cholesterol 71.8, Sodium 797, Carbohydrate 29.8, Fiber 5.3, Sugar 11.1, Protein 19.9
PARMESAN-ROASTED CAULIFLOWER
This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
- Roast in the preheated oven until crisp, 10 to 15 minutes.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g
CAULIFLOWER PARMESAN
This vegetarian version of chicken Parmesan uses cauliflower "steaks" in place of chicken, and has all the classic comforting flavors, without the meat! The steaks are cooked until just tender and topped with a rich sauce and melted mozzarella cheese. Despite their names, classic Italian-American chicken Parm and eggplant Parm don't always contain Parmesan cheese. If it's not "Parm" to you without Parm, feel free to sprinkle on a little grated Parmesan after you add the sauce to the cauliflower cutlets.
Provided by Carolyn Casner
Categories Healthy Roasted Cauliflower Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Position rack in upper third of oven. Preheat to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Place cauliflower on a cutting board, stem-side down. Using a large chef's knife and starting from the center of the head, cut four 1-inch "steaks." Place the steaks on the prepared baking sheet; lightly coat them with cooking spray, then sprinkle with 1/4 teaspoon each salt and pepper. Roast until browned and tender, 20 to 25 minutes. Remove from oven; turn broiler to high.
- Meanwhile, heat oil in a medium saucepan over medium heat. Add onion; cook, stirring, until starting to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, wine, Italian seasoning and the remaining 1/4 teaspoon each salt and pepper. Bring to a simmer, reduce heat and cook, stirring occasionally, until thickened, about 10 minutes. Top each cauliflower steak with about 1/3 cup of the sauce and 1/4 cup cheese. Broil until the cheese has melted and browned in spots, 2 to 3 minutes. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 11.2 g, Cholesterol 9 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 358.7 mg, Sugar 4.9 g
CAULIFLOWER SOUP WITH PECORINO ROMANO AND TRUFFLE OIL
Provided by Carolynn Angle
Categories Soup/Stew Milk/Cream Food Processor Cheese Garlic Onion Appetizer Sauté Low Cal High Fiber Bacon Cauliflower Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
- Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
- Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.
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CAULIFLOWER CHEESE SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
- Combine the cauliflower, olive oil and salt on a large sheetpan. Place in the oven and roast for 30-40 minutes until golden brown and soft.
ROASTED CREAM OF CAULIFLOWER PARMESAN SOUP
From wholeandheavenlyoven.com
- Arrange cauliflower, onion, and garlic in a single layer on a greased baking sheet. Drizzle olive oil evenly over vegetables and season with salt and pepper to taste. Roast vegetables at 400F 20-25 minutes or until very tender.
- In a medium pot, melt butter over medium-high heat. Whisk flour into butter until completely smooth and cook 1 minute until golden-brown. Gradually whisk milk, cream, and chicken broth into flour mixture until completely smooth. Cook over medium-high heat, stirring occasionally until simmering and slightly thickened,
- Place roasted cauliflower mixture in a high-speed blender and top with milk mixture. Blend on high speed until completely creamy.
CREAMY CAULIFLOWER PARMESAN SOUP - PUMPKIN 'N SPICE
From pumpkinnspice.com
- In a medium soup pot, heat olive oil over medium heat. And onion and garlic. Saute until tender, about 2-3 minutes.
- Once mixture is boiling, reduce heat to low, cover, and simmer until cauliflower is very tender, about 15-20 minutes.
CAULIFLOWER PARMESAN SOUP [RECIPE] - KETOGASM
From ketogasm.com
- Add half of cauliflower, 4 tablespoons butter, 2 cups broth and 2 cups water to pot. Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
CAULIFLOWER POTATO PARMESAN SOUP - SUMPTUOUS SPOONFULS
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- Heat a medium saucepan over medium heat until hot. Smear a bit of butter around the bottom of the pan, then add the onion and garlic and sautee for about 5 minutes or until the onion is tender and translucent.
- Add the broth and bring to a boil. Add the potatoes and cauliflower, bring to a boil, reduce heat, cover and cook for about 15 minutes or until the potatoes and cauliflower are both very tender and soft.
- Remove from heat and let sit for about 5 minutes. Puree using a blender (or immersion blender).
CREAMY CAULIFLOWER SOUP WITH PARMESAN - FAMILYSTYLE FOOD
From familystylefood.com
- Pour the oil into a large (4 or 5 quart) saucepan or Dutch oven. Place over medium low heat and add the leeks. Cover the pan, lower the heat and cook about 5 minutes, or until the leeks become meltingly tender without coloring.
- Add the cauliflower to the pan along with the chili flakes, water and salt. Bring to a simmer, then partially cover and until cauliflower is soft, about 25 minutes. Remove from heat and let cool 10 - 15 minutes.
- Stir in the cheese and puree the soup in a blender in 2 batches or with an immersion blender until it's very smooth.
PARMESAN POTATO & CAULIFLOWER SOUP - FIVEHEARTHOME
From fivehearthome.com
- Place potatoes and cauliflower florets in a large pot and cover with water. Bring to a boil, add a teaspoon of salt, and simmer until vegetables are tender when stabbed with a fork, around 10 to 15 minutes. Remove from heat and drain water.
- Add chicken stock and milk to pot. Using an immersion blender, purée potato and cauliflower pieces until entire mixture is smooth and creamy. If soup is too thick for your preferences, you may add a bit more broth or milk. Stir in Parmesan. Add salt, to taste (if necessary), and freshly ground black pepper. Place pot back on stove over low heat and stir until Parmesan is melted. Serve hot, with baked potato toppings, if desired.
ITALIAN CAULIFLOWER SOUP - GRANDMOTHER STYLE • THE DINNER ...
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- Heat the olive oil in a large dutch oven over medium heat. Cook the onion, celery, and carrot for 4-6 minutes, until the onion is translucent. While the savory vegetables are cooking, separate the cauliflower into florets, and chop the softer part of the stem.
- Add the garlic to the pot and stir. Cook for one minute more. After a minute or so, add the cauliflower and stir and cook for another minute.
- Add the tomatoes, broth, bay leaves, salt, pepper, and Parmesan rind. Bring to a boil, stir once, reduce heat to a simmer, cover and cook for 15 minutes. You should have enough broth to cover the cauliflower. If you don't add more.
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- Preheat oven to 425°. Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with oil.
- Season with salt and pepper. Roast, flipping once, until cauliflower is tender and golden, about 35 minutes.
CAULIFLOWER AND CHEESE SOUP RECIPE - GOOD FOOD
From goodfood.com.au
- 1. Place a large pot on the stove over medium heat. Add the butter and then the onions and sweat them down with a pinch of salt for five minutes. You don't want the onions to colour so reduce the heat further if you need to.
- 2. Add the thinly sliced cauliflower with a bit more salt and saute that with the onions for another 10 minutes on low heat. Give it an occasional stir to make sure it's not browning.
- 3. Add the stock, thyme and bay leaf and bring to a simmer. Now add the large pieces of cauliflower and allow to simmer for 10 to 15 more minutes, or until the large pieces of cauliflower are tender. When everything is cooked, remove and discard the thyme and bay leaf, and pull out the large pieces of cauliflower and set them aside. Add the cream, if using, to the soup and blend to a smooth puree. Adjust seasoning and consistency with salt and splash of water if you prefer a thinner soup.
HEALTHY & CREAMY CAULIFLOWER SOUP | NO CREAM! - BAKE PLAY ...
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- Place the chopped cauliflower and vegetable stock into a large pot. Season with salt and pepper.
- Place the parmesan cheese into the TM bowl and grate on Speed 10 for 10 seconds. Set aside.
CAULIFLOWER SOUP WITH BACON AND PARMESAN CRISPS - THE ...
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- Heat 2 tbsp butter in a large pan and gently cook onion and celery until tender, about 10 minutes.
- Add garlic, cauliflower, broth and thyme. Bring to a boil, then turn down the heat and simmer for approximately 10 minutes, until the cauliflower is tender.
- Meanwhile, heat the remaining tbsp of butter in a frypan and fry the bacon over a low heat until crisp.
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- Cook about 15-20 minutes or until cauliflower is soft and tender. Use an immersion blender to process soup (or process in batches in blender or food processor being careful to leave top partly off to let steam escape).
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- Remove and discard the outer leaves of the cauliflower.Chop the florets and main stem into chunky pieces and put in a roasting tray.
- Season the cauliflower with salt and pepper, drizzle with 2 tbsp of the olive olive and mix together well: using your hands is best to make sure all the cauli is nicely coated.
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