My oldest loves cauliflower. I’ve roasted it whole and in pieces, steamed, boiled, made it Alfredo and into soup. Anyway, I make it, he will eat it. Last night it was Cauliflower Soup for us…what is your favorite way to eat cauliflower?
Bits of vegetables, suspended in a smooth combination of milk and cream, melt in your mouth.
Cauliflower Soup ingredients
- 1 large head cauliflower
- 2 medium to large potatoes, peeled and diced
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 to 4 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 1/2 cups 2% milk, or your favorite
- 1/4 cup heavy cream, more if you like it
- 2 Tablespoons olive oil
- salt to taste
- pepper to taste
- 2 Tablespoons fresh thyme leaves, chopped (I didn’t use)
- 3 Tablespoons fresh parsley or chives, chopped
- freshly grated parmesan, to add to individual servings
Directions:
In a large pot, heat 2 Tablespoons olive oil to medium heat. Add onions and celery, cook until soft. Add garlic and cook another 2 minutes. Add broth, thyme, cauliflower and potatoes. Cook over medium heat until vegetables break down, 20 to 30 minutes. Mash or puree in blender or food processor, leaving it a little chunky if desired. Stir in milk and heavy cream, simmer until heated through. Season with salt and pepper. Garnish with parsley or chives. Enjoy!
