CAULIFLOWER AND POTATO RECIPE RECIPES

CAULIFLOWER POTATO SOUP RECIPE | ALLRECIPES

Cauliflower Potato Soup Recipe | Allrecipes image

A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.

Provided by AMYL22

Categories Potato Soup

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Cook Time 3 hours 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 head cauliflower, stemmed and chopped
2 large red potatoes, cut into 1-inch pieces
5 baby carrots, cut into 1/2-inch slices, or more to taste
2 teaspoons dried onion flakes, or to taste
water, or as needed
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
½ (8 ounce) package cream cheese
1 tablespoon bacon bits, or more to taste
¼ cup chopped fresh parsley, or more to taste
½ cup shredded Cheddar cheese

Steps:

Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
Cook on Low, stirring occasionally, for 2 1/2 hours.
Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.

Nutrition Facts : Calories 415.6 calories, CarbohydrateContent 45.8 g, CholesterolContent 55.6 mg, FatContent 20.3 g, FiberContent 6.9 g, ProteinContent 15.9 g, SaturatedFatContent 11 g, SodiumContent 1087.3 mg, SugarContent 7.5 g

HEALTHIER POTATO AND CAULIFLOWER SOUP RECIPE | ALLRECIPES

Healthier Potato and Cauliflower Soup Recipe | Allrecipes image

This recipe is the result of my desire to lighten one of my favorite comfort foods: potato soup. Cauliflower adds bulk and nutrition while the potato keeps the strong flavor of the cauliflower from overwhelming the dish.

Provided by Lee Crowell

Categories Potato Soup

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 11 servings

Number Of Ingredients 8

Ingredients

5 cups chopped cauliflower
4 cups fat-free chicken broth
4 cups water, or more as needed to cover
3 cups diced potatoes
10 cloves garlic, smashed
1 tablespoon salt, or to taste
1 teaspoon ground white pepper, or to taste
1 teaspoon dried thyme, or to taste

Steps:

Stir cauliflower, chicken broth, water, and potatoes together in a large pot; bring to a boil. Reduce heat to medium and stir in garlic, salt, white pepper, and thyme. Cover pot and simmer until potatoes and cauliflower are soft, 30 to 40 minutes. Remove from heat and let cool slightly, 5 to 10 minutes.
Mash potato and cauliflower mixture using an immersion blender or potato masher until pureed.
Bring pureed soup to a simmer; cook until consistency is smooth and flavors are blended, about 30 minutes. Adjust salt, pepper, and thyme to taste.

Nutrition Facts : Calories 58.1 calories, CarbohydrateContent 10.9 g, FatContent 0.1 g, FiberContent 2.2 g, ProteinContent 4.1 g, SodiumContent 795.3 mg, SugarContent 1.5 g

More about "cauliflower and potato recipe recipes"

CAULIFLOWER & POTATO CURRY RECIPE - BBC GOOD FOOD

Add some spice to your midweek meal with this one-pan vegetarian main course
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Indian
Calories 212 calories per serving

When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

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CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES

Simple curries like this are all over India, where they’re a mainstay of roadside snacks for travellers and workers. Adjust the chilli heat as you like, and feel free to add or substitute other vegetables, such as peas, broccoli and spinach.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 482 calories per serving

1. For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
2. Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
3. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
4. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
5. Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
6. Serve immediately with the curry and a bowl of yoghurt on the side.

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CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 524 calories per serving

1. Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
2. Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
3. Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
4. Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
5. Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.

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CAULIFLOWER 'POTATO' SALAD RECIPE - PUREWOW

Forget the mayo and tons of starch. Introducing cauliflower “potato” salad, made with Greek yogurt and (surprise) cauliflower instead of potatoes. Our favorite veggie has done it again. RELATED: The World’s Best Cauliflower Recipes
From purewow.com
Reviews 2.8
Total Time 40 minutes
Calories 88 calories per serving

1. Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it's just fork tender, 8 to 10 minutes (don't overcook it, or it won't hold up in the salad). 2. Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill. 3. Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper. 4. Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.

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SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP RECIPE

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 25 minutes

Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.

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CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving

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MASHED CAULIFLOWER WITH PARMESAN RECIPE: HOW TO MAK…

I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Side Dishes
Calories 154 calories per serving

Place 1 in. of water and the cauliflower in a large saucepan; bring to a boil over high heat. Cook, covered, until cauliflower is soft, 10-12 minutes. Drain., Mash cauliflower to desired consistency. Stir in 1/2 cup cheese, cream, butter and pepper. Sprinkle with remaining 1/2 cup cheese and, if desired, parsley.

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CAULIFLOWER & POTATO CURRY RECIPE - BBC GOOD FOOD

When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

See details

CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES

1. For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
2. Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
3. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
4. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
5. Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
6. Serve immediately with the curry and a bowl of yoghurt on the side.

See details

CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 524 calories per serving

1. Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
2. Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
3. Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
4. Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
5. Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.

See details

CAULIFLOWER 'POTATO' SALAD RECIPE - PUREWOW

1. Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it's just fork tender, 8 to 10 minutes (don't overcook it, or it won't hold up in the salad). 2. Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill. 3. Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper. 4. Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.

See details

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP RECIPE

Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don’t let it boil or the sour cream will break.

See details

CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

See details

MASHED CAULIFLOWER WITH PARMESAN RECIPE: HOW TO MAK…

Place 1 in. of water and the cauliflower in a large saucepan; bring to a boil over high heat. Cook, covered, until cauliflower is soft, 10-12 minutes. Drain., Mash cauliflower to desired consistency. Stir in 1/2 cup cheese, cream, butter and pepper. Sprinkle with remaining 1/2 cup cheese and, if desired, parsley.

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Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole. Everyday Food, November 2012
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HEALTHIER POTATO AND CAULIFLOWER SOUP RECIPE | ALLRECIPES

This recipe is the result of my desire to lighten one of my favorite comfort foods: potato soup. Cauliflower adds bulk and nutrition while the potato keeps the strong flavor of the cauliflower from …
From allrecipes.com

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