Throwback Thursday, 3 Cauliflower Favorites

the Painted Apron

4 years ago

Cauliflower is a wonderful vegetable that I often overlook,

not only is it nutritious, it’s quite versatile

It’s great raw in salads, delicious roasted,

and paired with cheese it makes a wonderful soup

We’ve had some very cold weather in the South this week,

so let’s make a pot of comfort soup!

Cut off stem of cauliflower and separate it into florets

Slice florets and put on a parchment or foil lined baking sheet

Drizzle with Olive oil

and season with salt, pepper and a little garlic powder

Toss cauliflower around to coat evenly

Spread out and roast at 400 for 20-30 minutes

until edges are brown

While cauliflower is roasting start the soup base

Saute the onion in a little oil until transparent,

about 5 minutes,

Add the broth and seasonings

Add the roasted cauliflower and bring to a boil

Cover and reduce heat

and let soup simmer for 20 minutes

Puree the soup with an immersible blender

or let soup cool and puree in a blender*

*NEVER puree hot soup in a blender,

it will expand and push the top off

Return the pureed soup to the sauce pan and add the cheese

Vermont White Cheddar has a wonderful flavor

Cover the pan and let the cheese melt into the puree

When you are ready to serve, increase the heat to medium

and finish melting the cheese and add the milk

Heat over medium, stirring constantly until soup is nice and hot

Garnish with crumbled bacon if desired

This recipe is adapted from Closet Cooking

CAULIFLOWER SOUP with WHITE CHEDDAR

Course Main Course, Soup

Cuisine American

Keyword Cauliflower Soup, roasted cauliflower

Servings 4

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender.
Mix in the cheese, let it melt and season with salt and pepper.
Mix in the milk and heat, stirring until soup is hot and cheese has melted.
Serve soup garnished with bacon if desired