I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
Add chopped garlic cloves.
Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
Puree the mixture, add the nutmeg,.
Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.
Cauliflower soup.
Cut cauliflower into small flowerettes. Melt
aucepan on medium heat. Saute the leeks, garlic and herbs until
large saucepan. Add the cauliflower and cook for 12-15
Soup:
Steam the cut cauliflower until tender. Drain and
In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
Microwave on high for 8 minutes, stirring once.
Remove from microwave.
Do not drain.
In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
Stir in the undrained cauliflower.
Cook 2-3 minutes more.
For the roasted cauliflower, preheat the oven to 425\u00b0F. Cut the cauliflower into 3/4
inutes, until softened.
Add the cauliflower and coriander and season with
Microwave the cauliflower whole in a little water with the sugar added in a
In a saucepan, bring 1 cup water to boil; add cauliflower. Cook as directed.
Remove from water; set aside 1 cup cauliflower for garnish.
Whip celery soup in saucepan adding milk.
Add cauliflower and cheese.
Cook over low heat, stirring until boiling.
Place 2 cups of soup into a blender.
Puree; do the rest of the soup.
Heat soup again, adding the remaining cauliflower. Garnish with parsley.
Serves 8.
>the thick stem at the base of the cauliflower and tear off the
ring to a boil. Add Cauliflower & Broccoli, cover and cook over
aucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
(For the bean mix you can add
Blanch the cauliflower until tender-crisp. Drain and rinse with cold water to stop cooking process. Allow to cool.
Transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. Toss well.
In a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
Pour the dressing over the cauliflower mixture and toss.
Allow salad to sit for 1 hour to allow flavors to blend.
boil.
Add frozen cauliflower; cover and cook as directed
Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.
Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes.