CREAM CAULIFLOWER RECIPES
EASY CREAM OF CAULIFLOWER SOUP RECIPE - FOOD.COM
Warm, comfort food, can be started on the stove then left in a crock pot. Great for winter pot lucks. Serve with bread or Crown Pilot crackers.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 pot
Number Of Ingredients 7
Steps:
- In large pot melt butter.
- Saute onion until tender on medium heat.
- Add cauliflower florets. Saute califlower and onion for about 2 minutes.
- Sprinkle flour over butter and veggie mixture.
- Saute for 1 minute.
- Add stock.
- Stir until combined.
- Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
- Add milk and cream cheese.
- Stir for about 10 minutes until combined and thick.
Nutrition Facts : Calories 928.1, FatContent 62.2, SaturatedFatContent 36.6, CholesterolContent 170.7, SodiumContent 1343, CarbohydrateContent 68.1, FiberContent 10.2, SugarContent 18.8, ProteinContent 31.2
ROASTED CAULIFLOWER CREAM SOUP | CLEAN FOOD CRUSH
Roasted Cauliflower Cream Soup
Provided by Rachel Maser - CleanFoodCrush
Prep Time 0 minutes
Cook Time 0 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Place cauliflower florets onto your prepared sheet pan. Drizzle with oil and season with sea salt and pepper to your taste.
- Roast for 25-30 min, or until cauliflower is tender and lightly browned/caramelized as shown in the video.
- Once finished, transfer your roasted cauliflower to a large stockpot then add in the leek, broth, milk, garlic, and parmesan.
- Gently simmer over medium-low heat for 20-30 minutes or so, then blend with an immersion blender until smooth.
- Garnish with fresh parsley and serve hot.
- Enjoy!
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From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving
- Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
- Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
- Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.
- Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.
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CREAM OF CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Lunch
Calories 186 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Lunch
Calories 186 calories per serving
- In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
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- Add the reserved cauliflower and serve, topped with more chives, if desired
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From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
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Total Time 40 minutes
Category Lunch, Soup, Supper
Calories 176 calories per serving
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