CAULIFLOWER-CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 7 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
- Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.
BAKED CHEESY CAULIFLOWER
Easy, delicious side dish of cauliflower with cheese.
Provided by Kathy F.
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
- Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
- Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 7.1 g, Cholesterol 108.3 mg, Fat 20.8 g, Fiber 2 g, Protein 18.3 g, SaturatedFat 12.7 g, Sodium 442.2 mg, Sugar 3.6 g
BAKED CAULIFLOWER CHEESE SOUP
This soup looks to be thick and comforting on a chilly night. From Delicious magazine it lists gruyere cheese in the ingredients, but you could also use cheddar cheese or even a mix of both if you like :) The soup can be prepared beforehand & refrigerated before baking.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. Strain, reserving the milk mix and discarding only the bay leaf.
- Wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine.
- Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
- Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg.
- Baking:.
- Preheat the oven to 220°C.
- Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese.
- Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
Nutrition Facts : Calories 553.5, Fat 43, SaturatedFat 26.1, Cholesterol 141.8, Sodium 298.7, Carbohydrate 19.1, Fiber 3.5, Sugar 4.3, Protein 25
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
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- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
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