CREAMY PARSNIP AND CAULIFLOWER SOUP
This smooth and satisfying soup blends the flavors of cauliflower and parsnip with a hint of rosemary and chive.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
- Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
- Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.
SILKY CAULIFLOWER SOUP WITH PARMESAN CRISPS
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
- Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAMY CAULIFLOWER SOUP WITH PARMESAN CHEESE
Steps:
- Gather the ingredients.
- Trim the cauliflower and break it up into florets. Add about 1 inch of water to large saucepan and bring it to a boil over medium heat. Place a steaming basket in the pan and add the cauliflower. Cover the pan and steam the cauliflower for about 6 minutes, or until tender. Drain and set aside.
- Melt the butter in the same pan over medium heat. Add the onion and sauté for about 4 minutes, or until translucent. Add the flour and cook, stirring, for 2 minutes.
- Gradually stir the milk into the flour and butter mixture and continue to cook until thickened. Stir in the sour cream and remove from the heat.
- Combine the drained cauliflower, bouillon cubes, and milk mixture. Blend in batches until smooth. If you want more texture in the soup, reserve some of the cauliflower mixture; mash it coarsely and add it to the blended mixture. Taste the soup and season with salt and pepper, as needed.
- Garnish servings with the Parmesan cheese and chopped parsley, chives, or dill.
Nutrition Facts : Calories 479 kcal, Carbohydrate 42 g, Cholesterol 76 mg, Fiber 7 g, Protein 14 g, SaturatedFat 16 g, Sodium 1458 mg, Fat 30 g, ServingSize 4 Servings, UnsaturatedFat 10 g
CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY
Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil.
- Add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams
PARMESAN-ROASTED CAULIFLOWER
This perfectly roasted cauliflower tossed with olive oil and topped with Parmesan cheese will become your quick and easy keto side dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
- Roast in the preheated oven until crisp, 10 to 15 minutes.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 8.4 g, Cholesterol 8.8 mg, Fat 13.2 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 777.9 mg, Sugar 3.5 g
PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚F).
- In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
- Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
- Spread the cauliflower on a greased, foil-lined baking sheet.
- Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams
CAULIFLOWER PARMESAN
This delicious, hearty cauliflower parm doesn't skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and line a plate with paper towels.
- Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
- Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
- Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
- Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
- Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.
CAULIFLOWER AND PARMESAN SOUP
Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the "faux-potato" in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI!
Provided by Ashlin
Categories Stocks
Time 45m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
- Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
- Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
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5/5 (6)Estimated Reading Time 4 minsServings 6Total Time 40 mins
- Arrange cauliflower, onion, and garlic in a single layer on a greased baking sheet. Drizzle olive oil evenly over vegetables and season with salt and pepper to taste. Roast vegetables at 400F 20-25 minutes or until very tender.
- In a medium pot, melt butter over medium-high heat. Whisk flour into butter until completely smooth and cook 1 minute until golden-brown. Gradually whisk milk, cream, and chicken broth into flour mixture until completely smooth. Cook over medium-high heat, stirring occasionally until simmering and slightly thickened,
- Place roasted cauliflower mixture in a high-speed blender and top with milk mixture. Blend on high speed until completely creamy.
- Return soup to pot and bring to a low simmer over medium-high heat, then reduce heat and simmer at low 10 minutes. Remove soup from heat and whisk in Parmesan until melted, then stir in parsley and salt and pepper to taste. Serve soup hot and enjoy!
CREAMY CAULIFLOWER SOUP WITH PARMESAN - FAMILYSTYLE FOOD
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5/5 (4)Total Time 35 minsCategory Soup And StewCalories 138 per serving
- Pour the oil into a large (4 or 5 quart) saucepan or Dutch oven. Place over medium low heat and add the leeks. Cover the pan, lower the heat and cook about 5 minutes, or until the leeks become meltingly tender without coloring.
- Add the cauliflower to the pan along with the chili flakes, water and salt. Bring to a simmer, then partially cover and until cauliflower is soft, about 25 minutes. Remove from heat and let cool 10 - 15 minutes.
- Stir in the cheese and puree the soup in a blender in 2 batches or with an immersion blender until it's very smooth.
- Sprinkle with parsley and additional cheese before serving, and drizzle olive oil over each serving.
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