ASIAGO MASHED CAULIFLOWER
Asiago and fresh parsley help turn this mashed potato alternative into a flavorful side dish that won't leave you feeling guilty or completely stuffed. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly., Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.
Nutrition Facts : Calories 239 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 530mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS
Provided by Giada De Laurentiis
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
- For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
- For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
- In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
- Ladle the chilled soup into bowls and garnish with the croutons and bacon.
- Cook's Note: The soup can also be blended using an immersion blender.
CREAMY CAULIFLOWER AND ASIAGO SOUP
Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.
Provided by BIGLINZ54
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
- Mix garlic, cream cheese, and Asiago cheese together in a bowl.
- Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
- Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
- Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 7.3 g, Cholesterol 61.3 mg, Fat 18.9 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 11.9 g, Sodium 462.9 mg, Sugar 3.1 g
CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS
Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
- Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
- Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.
Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
CREAMY CAULIFLOWER SOUP
Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
- Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g
CREAMY CAULIFLOWER SOUP WITH ASIAGO CROUTONS
A recipe from the blog : I Wash... You Dry http://iwashyoudry.com/2012/02/28/creamy-cauliflower-soup-with-asiago-croutons/
Provided by Boomette
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot heat the olive oil and add the onion and salt. Cover, stirring occasionally until the onions are very soft. Add the white cooking wine and garlic. Increase heat and cook until the liquid is completely evaporated. Add the cauliflower and chicken broth. Return to a boil, then reduce heat to simmer. Cover and cook for 20-25 minutes or until the cauliflower is very very tender.
- Meanwhile preheat oven to 415 degrees. Place slices of crusty baguette onto a baking sheet and drizzle with olive oil. Sprinkle with asiago cheese and bake for 10 minutes or until the cheese has started to brown slightly around the edges, and the bread is crispy.
- Once the cauliflower is tender use an immersion blender to blend the soup to a creamy consistency. Or alternatively, blend the soup in batches in a blender until smooth. Serve with a crouton on top, and you can sprinkle more asiago cheese on top if you prefer.
Nutrition Facts : Calories 896.8, Fat 10.4, SaturatedFat 2.4, Sodium 2520.6, Carbohydrate 156.9, Fiber 9.6, Sugar 11.8, Protein 40
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