CAULIFLOWER-CHEESE SOUP
A soothing cheesy soup. Serve with a roll and a salad.
Provided by Jane Snider
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
- Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g
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.
BAKED CHEESY CAULIFLOWER
Easy, delicious side dish of cauliflower with cheese.
Provided by Kathy F.
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
- Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
- Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 7.1 g, Cholesterol 108.3 mg, Fat 20.8 g, Fiber 2 g, Protein 18.3 g, SaturatedFat 12.7 g, Sodium 442.2 mg, Sugar 3.6 g
CAULIFLOWER-CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 7 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
- Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.
BAKED CAULIFLOWER CHEESE SOUP
This soup looks to be thick and comforting on a chilly night. From Delicious magazine it lists gruyere cheese in the ingredients, but you could also use cheddar cheese or even a mix of both if you like :) The soup can be prepared beforehand & refrigerated before baking.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. Strain, reserving the milk mix and discarding only the bay leaf.
- Wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine.
- Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
- Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg.
- Baking:.
- Preheat the oven to 220°C.
- Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese.
- Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
Nutrition Facts : Calories 553.5, Fat 43, SaturatedFat 26.1, Cholesterol 141.8, Sodium 298.7, Carbohydrate 19.1, Fiber 3.5, Sugar 4.3, Protein 25
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.
CHEESY CAULIFLOWER SOUP
A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!
Provided by CindiU
Time 1h45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g
ROASTED CAULIFLOWER SOUP
This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.
Provided by estkay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the cauliflower until browned, 20 to 30 minutes.
- Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g
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