CAULIFLOWER-GOAT CHEESE GRATIN
Steps:
- Preheat oven to 400 degrees F.
- Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
CHEESY CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 13
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.
CREAM OF CAULIFLOWER AND CHEDDAR SOUP
Make and share this Cream of Cauliflower and Cheddar Soup recipe from Food.com.
Provided by ChrysalisUnfurled
Categories Cheese
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan, saute onion until tender.
- Stir in cauliflower and chicken broth.
- Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender.
- Combine flour and milk (shake together in a jar).
- Add to saucepan. Cook and stir over medium heat until mixture boils and thickens.
- Remove from heat. Add cheese and stir until melted.
- Add pepper and parsley to taste.
- Serve with croutons.
Nutrition Facts : Calories 239.2, Fat 15.6, SaturatedFat 9.7, Cholesterol 48.2, Sodium 531.9, Carbohydrate 12.9, Fiber 1.6, Sugar 2.1, Protein 12.7
CREAM OF CAULIFLOWER CHEESE SOUP
I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like.
Provided by Parsley
Categories Cauliflower
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
- Lower heat medium.
- Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
- Add in shredded cheese; stir frequently until heated through and cheese is melted.
- Remove from heat. Puree in batches in blender or food processor. Serve.
Nutrition Facts : Calories 181.9, Fat 12.4, SaturatedFat 7.8, Cholesterol 39, Sodium 277, Carbohydrate 9.3, Fiber 3.1, Sugar 3.3, Protein 9.9
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
CAULIFLOWER CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
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CAULIFLOWER AND POTATO SOUP WITH GOAT CHEESE
From seasonsandsuppers.ca
5/5 (7)Total Time 50 minsCategory SoupCalories 309 per serving
- Preheat the oven to 375 F. Take one quarter of the cored cauliflower and cut it in to 1/2-inch thick flat, floret slices. Set aside.
- In a Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 3-4 minutes. Stir in the diced potato and the chopped cauliflower, then add the chicken stock and the thyme sprigs. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes. Discard the thyme sprigs.
- While soup is simmering, place reserved cauliflower floret slices in an even layer on one end of a baking sheet. Prepare the Brussels sprouts as directed above and scatter over the other end of the baking sheet. Drizzle with a bit olive oil and season with salt. Roast for 5 minutes in the preheated oven. Remove from oven and transfer Brussels sprout leaves to a plate. Return to oven and roast a further 10-15 minutes, or until the cauliflower florets are golden on the bottom. Remove from oven and transfer florets to a plate, with the golden side up.
CAULIFLOWER SOUP WITH HERBED GOAT CHEESE - FOOD & WINE
From foodandwine.com
Author Anne BurrellTotal Time 50 mins
- Preheat the oven to 375°. On a work surface, cut one-fourth of the cauliflower into 1/2-inch florets. Coarsely chop the remaining cauliflower.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the leek, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Stir in the potato and the chopped cauliflower, then add the wine and cook over high heat until reduced by half, 4 minutes. Add the stock and the thyme bundle and bring to a boil. Reduce the heat to moderately low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes. Discard the thyme bundle.
- Meanwhile, at either end of a large rimmed baking sheet, separately toss the cauliflower florets and brussels sprout leaves each with 1 tablespoon of olive oil and season with salt. Roast for 15 to 18 minutes, stirring each halfway through, until lightly browned and tender. In a small bowl, mix the goat cheese with the chives and chopped thyme.
- In a blender, puree the soup in 2 batches until very smooth. Return the soup to the saucepan and stir in the cream. Rewarm over moderate heat, adding water if the soup seems too thick; season with salt. Ladle into bowls and top with the roasted brussels sprout leaves and cauliflower florets. Sprinkle the herbed goat cheese on top and serve hot.
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- Toss the cauliflower and garlic cloves with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet and bake until nicely golden, about 25-30 minutes, turning halfway through. Peel garlic. Set aside.
- Heat olive oil in a pot over medium-high heat, add onions and bay leaf and cook until translucent, about 5-8 minutes. Add the roasted cauliflower, garlic and a pinch of salt. Cook, stirring for 3 minutes. Add stock and bring to a boil. Cover and simmer for 20 minutes.
- Pick out the bay leaves. Using an immersion blender or pouring into a regular blender, blend soup until very smooth. Return to pan and stir in goat cheese over medium heat stirring until the cheese has melted. Taste for seasonings and serve with a sprinkling of paprika.
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