Cheesy Cauliflower Soup With Roasted Cashew Nuts Food

CHEESY CAULIFLOWER SOUP

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. (Or use a regular blender; just don't fill too full.)In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it becomes thick. Remove from the heat and stir in the half and half. Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.Taste and adjust seasonings. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
• Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
• Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
• While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
• Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
• Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
• Turn off heat. Carefully transfer mixture to a high-speed blender (that's safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that's remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
• Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
• Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.

CHEESY CAULIFLOWER SOUP

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
• Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
• Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
• In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
• Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

VEGAN ROASTED CAULIFLOWER SOUP

Steps:

• You can watch the video in the post for visual instructions.Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.
• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Cut the cauliflower into florets, spread them on a baking tray (optionally lined with parchment paper), and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.
• In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.
• Taste the soup and adjust seasonings. If you prefer a spicy soup, add some red pepper flakes!
• If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.
• Transfer it to a pot and heat it until it's warm. Also, taste it and add more spices, if desired.
• Garnish with fresh parsley and the reserved cauliflower florets. Enjoy!

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
• While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
• When cauliflower is soft blend in blender with the white sauce to puree.
• Making sure to use all the liquid.
• Put back into stock pot and add cheeses stirring to melt.
• Add seasonings.
• Add more water or milk to thin if needed simmer 5 more minutes.
• Serve with a green salad.

CHEESY CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

CHEESY CAULIFLOWER SOUP (CROCK POT/SLOW COOKER)

Steps:

• Put cauliflower, onion, celery and chicken stock in crockpot.
• Cover and cook on low for 4-6 hours.
• Puree in blender.
• Return to crockpot and blend in cream, worcestershire and cheese.
• Add salt and pepper to taste.
• Stir to mix.

CHEESY CAULIFLOWER SOUP

Steps:

• In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
• Microwave on high for 8 minutes, stirring once.
• Remove from microwave.
• Do not drain.
• In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
• Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
• Stir in the undrained cauliflower.
• Cook 2-3 minutes more.

CHEESY CAULIFLOWER SOUP WITH ROASTED CASHEW NUTS

Steps:

• Melt the butter in a large lidded saucepan and brown the chopped cashew nuts for about 1 minute.
• Stir in the onion, garlic and potato, cover and sweat for 10 mins, shaking the pan occasionally.
• Add the cauliflower and stock, bring to the boil, cover and simmer for 20 mins or until the cauliflower is tender.
• remove from heat and blend in the cheese, allow to cool slightly.
• Blend half of the mixture and then stir this through the rest of the soup so that you can actually see pieces of cauliflower and nut.
• reheat very gently without boiling so as not to toughen the cheese.
• check seasoning.