Golden Sausage Cauliflower Soup Food

TUSCAN CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

CAULIFLOWER SAUSAGE KALE SOUP

Steps:

• In a large dutch oven or heavy duty soup pot heat olive oil over medium heat. Add sausage and bacon. Cook until sausage is browned and bacon is crisp, breaking up the meat as you go, about 8-10 minutes. Remove to a plate with a slotted spoon. Drain all but 2 tablespoons of grease.
• Add onions and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds, stirring constantly.
• Add cauliflower and chicken broth. Season to taste with salt and pepper. Simmer, uncovered, for 15 minutes or until cauliflower is tender.
• Puree the soup until smooth in either a high-powered blender or with an immersion blender.
• Add half and half and bring to a gentle simmer. Stir in sausage, bacon, and kale. Simmer until kale is wilted, about 5 minutes. Taste the soup for salt. Serve with a sprinkle of red pepper flakes.

SAUSAGE-CAULIFLOWER SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
• Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

GOLDEN SAUSAGES

Steps:

• Boil sausages and cut into thirds.
• Grate the apple, onion and carrots.
• Mix the flour, sugar, vinegar, Worcestershire sauce and tomato sauce into a paste.
• Add the boiling water to paste and mix well.
• Add paste mixture to sausages and apple, onion and carrots.
• Cook at 180°C / 360°F in oven for 1 1/2 hours.

HEARTY CAULIFLOWER SOUP

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.

GOLDEN CAULIFLOWER SOUP

Steps:

• In medium saucepan, cook cauliflower in 1 cup water until tender.
• Reserve 1 cup cooked flowerettes.
• In blender or food processor, blend remaining cauliflower and liquid; set aside.
• In large heavy saucepan, cook onion in butter until tender; stir in flour.
• Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
• Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
• Cook and stir until cheese melts and mixture is hot (do not boil).
• Serve garnished with green onion or parsley.

SPICY SAUSAGE AND CAULIFLOWER SOUP

Steps:

• In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
• Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
• Reduce heat to medium; add vegetable oil.
• Add flour and cook, whisking to remove any lumps, until light brown.
• Stir in chicken broth, whisking to remove any lumps.
• Add cauliflower, and simmer until tender and begins to fall apart.
• Stir in half-and-half.
• To serve, top each bowl with desired amounts of crumbled sausage.
• Garnish with cheddar cheese and green onions, if desired.
• Serve immediately.
• Note: For a smoother soup, puree in a food processor before adding half-and-half.

GOLDEN SAUSAGE CAULIFLOWER SOUP

Steps:

• cook cauliflower & onion in 1 1/4 cup of water. Do not drain. Add milk and sausage. Add remaining water to flour. Stir in to thicken. Add cheese & stir 'till melted.