Silky Cauliflower Soup With Parmesan Crisps Recipes

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

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!

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.
• Meanwhile, make the Parmesan crisps:
• 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.

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
• Cool slightly and loosen with a metal spatula. Serve at room temperature.

Steps:

• Preheat the oven to 300 degrees.
• Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.

Steps:

• Toss 1 1/2 cups freshly grated parmesan with 1 tablespoon flour, then flavor with 1 to 2 teaspoons minced herbs, spices and/or citrus zest. Make 12 mounds of the cheese mixture (2 tablespoons each) on a baking sheet lined with parchment and coated with cooking spray; flatten into 4-inch rounds. Bake at 375 degrees F until golden, 8 to 10 minutes. While hot, gently remove with a thin spatula and let cool completely.