Tag Archives: cheesy cauliflower

Roasted Cauliflower Cheddar Soup

I am always on the lookout for new soups, especially in the fall/winter time.  I make soup at least once a week, sometimes more.  This is one of my favorites I’ve discovered so far this year.

Roasted cauliflower is a staple side dish in our house.  I cook it just like french fries, spread out on a baking sheet and drizzled with olive oil.  This soup takes it a few steps further, turning those lovely roasted bites into a creamy, cheesy, delicious soup.  I loved the earthy flavor of the cauliflower combined with the slight bite of sharp white cheddar.  So good!

Roasted Cauliflower Cheddar Soup

Roasted Cauliflower Cheddar Soup

Roasted Cauliflower Cheddar Soup
(adapted from cookingclassy.com)

1 large head of cauliflower, chopped into bite size pieces
1 1/2 tbsp. olive oil
Salt & pepper
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 clove garlic, minced
5-6 cups chicken broth
1 cup heavy cream
1 tbsp. chopped parsley, plus extra to garnish
1 tsp. fresh thyme leaves
1 bay leaf
1 cup shredded white cheddar cheese
1/4 cup shredded parmesan
Finely chopped red pepper or green onions for garnish (optional)

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread out evenly on the pan. Season lightly with salt and pepper. Bake 20 – 25 minutes. Remove from oven and set aside.

Roasting cauliflower.  I do this all the time as a side dish.

Roasting cauliflower. I do this all the time as a side dish.

In a soup pot or Dutch oven, melt butter over medium heat. Add onion and sauté until tender, about 4 – 5 minutes. Add in flour and cook, stirring constantly 1-2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in chicken broth and cream. Add in parsley, thyme, bay leaf, a pinch of salt & pepper, and roasted cauliflower.  Bring to a boil, stirring frequently and allow to cook until thickened slightly. Using a stick blender (my tool of choice here), or a blender or potato masher, puree part or all of soup.  I like to leave a few chunks for texture but if you like it smooth, go for it.  Remove from heat and stir in sharp white cheddar and parmesan cheese. Garnish with finely chopped red pepper and/or parsley, if desired.  Serves 4 as a main dish.

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Cheesy Cauliflower Bake

I’m always on the lookout for interesting side dishes.  Anything to keep dinner fun, right?  I came across a recipe for Twice-Baked Cauliflower on Pinterest.  I believe it was called that because it’s reminiscent of twice-baked potatoes, but you don’t actually bake the cauliflower twice so that title is a tiny bit misleading.  I originally saw this touted as a “healthier” substitute for the potato dish, but seriously, with all the cream cheese, cheese and sour cream in it, I don’t think I can call this a healthy recipe and keep a straight face.  It is lower carb, I’ll give them that.  I just made it because I like cauliflower.  And cheese.

You could make this a little lighter by using the lower fat versions of the dairy products (don’t use the fat-free products, they do weird things when they are cooked).  I don’t personally care for the lower fat versions (and I don’t really think they are any better for you).  I prefer to use the full fat stuff but I use a little less than the original recipe calls for.  In fact, I could probably cut it back even more than I did here.

This was a huge hit with my kids.  True, they like their veggies, but I’m betting even veggie haters will like this one.  It’s a pile of cheesy goodness.  I don’t think anyone will actually be fooled into thinking it’s potatoes, but they might change their minds about liking cauliflower.

I paired this with my Apple-icious Pork Chops and the sweet and salty combo was amazing.  I highly recommend it.

Cheesy Cauliflower Bake

Cheesy Cauliflower Bake

Cheesy Cauliflower Bake

1 large head of cauliflower
4 oz. cream cheese
1/3 cup sour cream
1/4 cup shredded parmesan
1/4 cup green onions
1/2 tsp. black pepper
6 strips of bacon
1/3 cup cheddar cheese

Preheat oven to 350˚.  Chop up the cauliflower and boil until tender.  While it is boiling, cook the bacon in a skillet until crisp and drain on paper towels.  Drain the cauliflower and mash with a potato masher.  I left quite a few chunks for texture.  Add cream cheese, sour cream, parmesan, green onions and pepper.  Mash or stir together until well combined.  Add 2/3 of the bacon and stir in.  Spray a small baking dish with cooking spray.  Spread cauliflower mixture in the dish.  Sprinkle with the remaining bacon and the cheddar cheese.  Cover with foil and bake for 20 minutes.  Uncover and bake another 10 minutes.  Serve hot.  Makes 4-6 servings.

Perfect on the side of just about anything!

Perfect on the side of just about anything!

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