Cauliflower Soup with Parmesan Florets {San Luis Obispo, Ca}

By popular request, here is the Creamy Cauliflower Soup recipe. I can't tell you how bomb this soup is, and even if you don't like this super awesome veggie, trust me and give it a try. Hint * even the kiddos will scarf it up too.

*This can be made vegan no prob, that's the beauty of this veggie..it's super creamy on its own.

Creamy Cauliflower Soup - Inspired by Donna Hay

Serves 4

Melt a pat of butter in a saucepan over low heat, add 1 chopped onion, 2 crushed cloves of garlic, sprinkle of salt and pepper, a couple pinches of dried thyme, a dash of poultry seasoning. Cook for 5 or so minutes until soft. (Take care not to let the butter burn.)

Add 1 1/2 heads of chopped cauliflower, 1 1/2 c chicken stock and 2 c milk (I used whole milk here). Cook until very tender.

Remove from heat and blend until smooth (I let it cool off a bit and use a regular blender..take care if you are blending with hot ingredients).

Return blend to soup pot and add salt, pepper or other seasonings to taste. Keep warm.

In the meantime, toss 1 cup of tiny cauliflower florets with a bit of olive oil, salt and pepper and a sprinkle of parmesan. Cook in a high heat non-stick pan until both sides are golden.

Serve up in bowl, sprinkle with cauliflower parmesan crumbs and enjoy...to die for! xoxo

* Hi you lovely Vegans you...so I'm no official on this but replace the butter with olive oil, and replace the chicken stock/milk with a yummy vegetable stock (ie: make your own, so freakin easy..simmer onion, carrot, celery scraps in water for 3 hrs). The wonderful thing about cauliflower is that is becomes SO creamy on its own..you might start using a puree of this to replace cream. For reals. I guess this means that my whipped cauliflower (mashed potato replacement) recipe is soon on its way..

Food, Main Dishes, Recipes, Veggiejoadmin