Cauliflower And Gorgonzola Cheese Soup Recipes

CAULIFLOWER WITH GORGONZOLA AND WALNUTS

Steps:

• Preheat oven to 375º.
• Clean cauliflower and separate into florets.
• Bring large pot of water to a boil and cook florets for about 10 minutes or until just cooked but not soft. Rinse florets in colander under cold water to stop the cooking process. Pour evenly into shallow into baking dish and set aside.
• Over high heat in medium sauté pan add butter and onions. Cook for about 3-5 minutes to soften and color onions.
• Add milk and flour and whisk to blend. Cook until bubbling nicely, then add gorgonzola and blend in until smooth.
• Pour evenly over cauliflower in baking dish. Sprinkle with chopped walnuts, bread crumbs, salt and pepper.
• Place in oven for 15-20 minutes, or until bubbly and golden brown. Garnish with chopped parsley and serve.

CAULIFLOWER AND GORGONZOLA SOUP

Steps:

• Rinse cauliflower, divide into florets and trim. Peel potatoes, rinse and dice. Peel onion and dice.
• Heat oil in a pot and saute onion until soft. Add cauliflower and potato to the pot and saute briefly. Add broth. Cover and cook for 20-25 minutes until soft.
• Rinse broccoli, trim and cut into small florets. Boil broccoli in a pot of boiling salted water for 6-8 minutes. Puree cauliflower mixture with an immersion blender, heat, add milk and stir. Cut Gorgonzola into small pieces, stir and let cook for 5 minutes and season with mustard, salt, pepper and lemon juice. Drain broccoli and add to the pot. Serve in bowls garnished with chives.

CAULIFLOWER AND GORGONZOLA CHEESE SOUP

Steps:

• Steam cauliflower in water until soft (reserve water).
• Sauté onions in separate pan.
• Combine onions and cauliflower with water and bring to boil and puree with hand mixer.
• Cook over low heat.
• Add carrots.
• Salt and pepper to taste.
• Just before carrots are tender add gorgonzola, parsley and thyme.
• Serve with croutons or tortilla strips.

CAULIFLOWER WITH GORGONZOLA SAUCE

Steps:

• Preheat the oven at 170°C.
• Clean and cook the cauliflower florets in salted water with the lemon juice, until done.
• Mix the gorgonzola with the mascarpone.
• Melt 30 g butter in a pan, add flour. Mix and add the milk.
• Mix in the cheese as soon as the mixture starts to cook.
• Keep stirring over low heat with a wooden spoon, until thickened.
• Add salt, pepper and nutmeg to taste.
• Fry the garlic with the 10 g of butter and the olive oil, add the cauliflower and bake for 3-4 minute Pepper and salt to taste.
• Put the cauliflower in an ovenproof dish, put sauce on top and bake 15 minute in the oven until it starts to brown.
• Enjoy!