I’m getting a regular delivery of fresh organic produce and I love it. We’re trying veggies in whole new ways, we’re trying veggies that I don’t normally buy except in the freezer section. I’m loving it. I think we’re eating healthier as a family and finding out that we actually like more kinds of veggies than we ever thought. Plus I usually have a bowl of fruit out on the table for the kids to grab thing from too if they are hungry. I’m surprised that when given healthy options they actually pick healthy options. This recipe is far from healthy, but it sure was tasty and we the cauliflower was all eaten in one sitting!
Creamy Cauliflower Soup
1 head of Cauliflower
1 Tablespoon extra virgin olive oil
1 small Scallion (finely chopped)
1 Tablespoon Minced Garlic
1/2 cup of cheese
1 cup milk, cream or half/half
11/2 cup chicken stock
1 Tablespoon butter
1 Tablespoon flour
1/4 teaspoon salt
1/4 teaspoon white pepper
Remove the leaves of the cauliflower. Cut the cauliflower into small pieces (set aside one cup)
Heat a skillet over medium heat with 1 Tablespoon oil
Add the garlic and scallion until the scallion is translucent
Then add the Cauliflower (should be about 4 cups of cauliflower I had to add some chopped carrots because my cauliflower was so small)
Sauté the Cauliflower Add about 1/2 cup of chicken broth and reduce over low heat about 10 minutes
Then blend the cool cauliflower with rest of chicken stock in a food processor/blender
Now in a sauce pan, heat butter on medium heat. When melted add salt, flour and pepper mix until bubbly.
Then add milk cold
Stir constantly until starts to thicken, then add the cheese
Then add the cauliflower mixture
While that is heating, in the skillet you already used, brown the cauliflower with a little butter or EEVO.
When serving use a little cheese for garnish and then top with the cauliflower.