CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
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
PUREED CAULIFLOWER SOUP
vellutata di cavolfiore Recipe is a modified combination of two recipes given January 2010 copy of La Cucina Italiana
Provided by Phil Franco
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.
- Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
- Meanwhile, spread bread in a single layer on a baking sheet. Bake until croutons are dry and lightly golden, 12 to 15 minutes. Remove from oven and cool on a wire rack.
- In a large skillet, heat remaining 1 1/2 tablespoons oil over medium heat. Add escarole and generous pinch salt; cook, stirring frequently, until wilted and tender, about 3 minutes.
- In a blender, carefully purée cauliflower mixture in batches. Return purée to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking, if desired.
- Ladle soup into bowls, top with escarole and croutons, drizzle with oil and sprinkle with a little salt.
Nutrition Facts : Calories 328.9, Fat 18, SaturatedFat 7.6, Cholesterol 26.7, Sodium 218.1, Carbohydrate 37.7, Fiber 9, Sugar 4.9, Protein 7.5
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
NO PUREE CAULIFLOWER SOUP
I searched for a cauliflower soup recipe with no potatoes, and didn't call for any of the soup to be pureed. Since I couldn't find one online or through the recipe request, I put some together and came up with this recipe. It is the perfect side to any sandwich. Toss in some cooked, cubed ham, and you have a wonderful main dish!
Provided by ColCadsMom
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook cauliflower according to package directions, drain and chop into small pieces.
- In a dutch oven, saute onions and carrots in oil until tender.
- Stir in cauliflower, corn, and parsley.
- Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
- In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil.
- Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
- Add salt and pepper, then adjust seasonings to taste.
PUREED CAULIFLOWER AND ROOT VEGETABLE SOUP
This is a combination of a variety of soup recipes I found online that all used celery root--my new favorite vegetable. Perfect for a winter day.
Provided by jojomojo
Categories Yam/Sweet Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, add diced onion to butter and olive oil. Saute over medium heat for 5 minutes.
- Add minced garlic cloves and heat an additional minute.
- Add the root vegetables, peeled and cubed, to the soup pot. Cover and heat on medium for 10 minutes, stirring occasionally.
- Heat stock and water to boiling. Add to soup pot with the bay leaf, black pepper, and salt.
- Cover pot and simmer on medium low for 1.5 hours (or until a fork easily pierces the vegetables).
- Remove bay leaf. Using a blender or immersion hand blender, puree soup mix.
- Alternative: My son prefers this soup in an non-pureed form. In that version, I cube the vegetables much smaller (about 1/2" cubes vs. the roughly 1 1/2" cubes I use for the pureed version). I reduce the cooking time to about 45 minutes, and add cooked egg noodles at the end for a brothy noodle soup. I also sometimes add small meatballs made out of ground turkey.
- For Vegetarian or Vegan use Vegetable broth.
Nutrition Facts : Calories 212.9, Fat 8.2, SaturatedFat 2.3, Cholesterol 8.7, Sodium 652.1, Carbohydrate 30.1, Fiber 5.7, Sugar 8.6, Protein 6.9
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