Cuddle up and get cozy. This versatile veggie has been turned into a rich and creamy soup. The warm texture will make your soul smile. Another helping? YES, PLEASE.
1 pound cauliflower, cut into florets
1 small onion, chopped
1/4 cup water
3 tablespoons butter
1 tablespoon chicken bouillon granules
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
shredded Cheddar cheese
Combine the cauliflower, onion, and water in a saucepan over medium-high heat. Cook until the cauliflower is tender when pierced with a fork. Do not drain.
Using a potato masher, mash the cauliflower until it is a chunky consistency. Add the butter, chicken bouillon granules, milk, salt, nutmeg, and black pepper. Bring just to a simmer and let heat through. Adjust the seasoning as needed.
Garnish individual servings with shredded cheddar cheese.
Cook the cauliflower until it's very tender for easy mashing.
Mash the cauliflower chunky or smooth, however you like it.
Gently simmer the soup to prevent the milk from curdling.
Try different types of cheese with the soup.
Pair with crusty bread or a salad.
You can use cream for a richer soup or a non-dairy milk alternative.
A potato masher gives a chunky texture, but you can also use a blender, immersion blender, or food processor for a smoother soup.
The cauliflower is ready when it's tender enough to be easily pierced with a fork.
Yes, you can add vegetables like carrots, potatoes, or leeks.
You can omit the nutmeg or use a pinch of cayenne pepper or other herbs or spices for a different flavor.
Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. Because of the milk content, do not let it boil, just simmer it.
Yes, you can make it ahead and reheat it before serving.
For a lighter version, use low-fat milk and reduce the amount of butter.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
For a ver delicious surprise try this recipe substuting cabbage. Also very delicious!
I love Cauliflower steamed and buttered. I can hardly wait to try this recipe. It sounds delicious!
April 6, 2010
one of my go-to quick and easy dinners. The nutmeg gives it a little kick and I add bacon for another flavor.
February 21, 2010
Very quick, easy and tasty.
October 3, 2008
very quick and easy