Recently, my daughter gave me a small head of cauliflower as she was going away and didn't want it to go to waste. I've done roasted cauliflower, but I wasn't in the mood for that. What I was craving, was a creamy soup. In my recipe folders I have a recipe for Cream of Cauliflower Soup that I picked up years ago at Delicious Orchards. It's basically a two pot recipe. However, I goofed and did it all in one pot, but it worked out perfectly fine.
After cleaning and cutting up the cauliflower, it didn't seem like it would yield the four cups the recipe called for; so I halved the recipe. After pureeing the cauliflower, I held it in a separate pot. Using the same pot that I cooked the cauliflower in, I made my roux, then added back the pureed cauliflower and heavy cream. I brought it up to a gentle boil and the soup thickened nicely. What the recipe called for was to make the roux mixture first, then add the pureed cauliflower. In the end it all worked out the same. Also, I made the recipe with heavy cream as it was leftover from another recipe I made.
The soup was delicious and it's a nice way to start a meal. Cauliflower is a good source of vitamin C and folate. Its also contains fiber, vitamin K, phytochemicals and antioxidants.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.