CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
CREAMY CAULIFLOWER SOUP
Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
- Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g
BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
- Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
- Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.
Nutrition Facts : Calories 358 g, Cholesterol 24 g, Fat 9 g, Fiber 6 g, Protein 25 g, SaturatedFat 4 g, Sodium 710 g
CREAMY KETO CAULIFLOWER RISOTTO
Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.
Provided by Fioa
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 29m
Yield 4
Number Of Ingredients 10
Steps:
- Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
- Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 11.8 g, Cholesterol 91.2 mg, Fat 29.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 18.3 g, Sodium 653.1 mg, Sugar 4.7 g
CREAMY BAKED CAULIFLOWER
Think of this as a creamier, richer take on traditional family bake, cauliflower cheese
Provided by Good Food team
Categories Buffet, Side dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
- Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
- Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
- In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
- Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.
Nutrition Facts : Calories 253 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.38 milligram of sodium
CREAMY BROCCOLI CAULIFLOWER SOUP WITH BLUE CHEESE
Make and share this Creamy Broccoli Cauliflower Soup With Blue Cheese recipe from Food.com.
Provided by Parsley
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
- Add flour and whisk briskly to form a roux. Slowly stir in broth.
- Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
- Using an immersion blender/blender/food processor, puree to desired consistency.
- Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
- Serve.
CREAMY CAULIFLOWER
The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5-7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
CREAMY MASHED CAULIFLOWER
For weeknight dinner I want something fast, easy and not ordinary. This mashed cauliflower side dish is a perfect substitute for mashed potatoes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cover cauliflower with water. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, until cauliflower is tender 10-12 minutes; drain and return to pan., Meanwhile, combine remaining ingredients in a small saucepan. Bring to a simmer over medium-low heat. Immediately remove from heat and strain through a fine mesh strainer; discard peppercorns, garlic and bay leaf., Add cream mixture to cauliflower. Mash to reach desired consistency.
Nutrition Facts : Calories 243 calories, Fat 23g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 439mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
CREAMY CAULIFLOWER & BROCCOLI BAKE
Instead of cauliflower cheese, try this alternative with broccoli, crème frâiche, mustard, white wine and nutmeg
Provided by Lucy Netherton
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 8
Steps:
- Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.
Nutrition Facts : Calories 173 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CREAMY CAULIFLOWER-POTATO SOUP
This is a quick and easy spin on a cream of cauliflower soup. No flour or cream needed. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!
Provided by Stephanie Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat butter in a pot over medium-high heat. Saute onion in hot butter until translucent, 5 to 7 minutes. Add chicken stock, cauliflower, potatoes, carrots, and celery; bring to a boil. Continue to boil until vegetables are tender, about 15 minutes.
- Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth; blend until it reaches your desired consistency.
- Transfer mixture back into the pot. Season with salt and pepper. Add water as needed if consistency is too thick for your liking. Let simmer over medium-low heat, stirring occasionally, for 10 minutes. Serve.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 21.7 g, Cholesterol 2.3 mg, Fat 1.3 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 545.4 mg, Sugar 4.9 g
CREAMY POTATO CAULIFLOWER AND HAM SOUP
I have a potato soup recipe I love, but I wanted it to be a little less heavy on the carbs (not carb free, but just less). I decided to add cauliflower to replace some of the potatoes, and we couldn't really tell- plus it tasted great. I don't really measure my spices, so do it to your taste.
Provided by perennialtiles
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
- 2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
- 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
- 4. Add carrots and ham. Cook till ham and carrots are warmed through.
CREAMY CAULIFLOWER ALFREDO
The key to a tasty fettuccine alfredo is a creamy sauce. By cooking and blending cauliflower to a smooth puree, you get the creamy mouthfeel of butter and cream without the high calories and fat.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
- 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
- 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.
CREAMY PASTA WITH CAULIFLOWER
This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.
Provided by abraundmeier
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
- Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
- Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
- Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.
Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g
CREAMY MASHED CAULIFLOWER "POTATOES"
Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.
Provided by Rhoda Boone
Categories Side Cauliflower Milk/Cream Quick & Easy Vegetarian Wheat/Gluten-Free Quick and Healthy Healthy
Yield Serves 4
Number Of Ingredients 7
Steps:
- Pour water into a medium pot to a depth of 1/4". Add cauliflower and garlic and cover pot. Bring to a boil and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain well and transfer to a food processor. Add milk, butter, 1 tsp. salt, and 1/2 tsp. pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper. Top with chives, if using.
- Do Ahead
- Mashed cauliflower made 2 days ahead. Transfer to an airtight container and chill. Rewarm before serving.
CREAMY CAULIFLOWER SALAD
"My husband enjoyed this salad at a restaurant, so I went home and duplicated it," recalls Joan Rockvam from Alexandria, Minnesota. "He tried it and said, 'It's better than theirs!' So it's been a keeper."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients; pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 173 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 862mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CREAMY BROCCOLI CAULIFLOWER LASAGNA
You'll both be eyeing the extra serving of this delicious dish. Susan Masirovits of Jefferson, Ohio uses convenient no-cook noodles and frozen vegetables to prepare this easy meatless entree.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta cheese, mayonnaise, milk, basil, thyme, salt and pepper. Spread 1/4 cup into an 8x4-in. loaf pan coated with cooking spray. , Layer with one noodle, 1/4 cup cheese mixture, 1 cup of the vegetable blend and 2 tablespoons Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan. , Cover and bake at 400° for 25 minutes. Uncover; bake 10-13 minutes longer or until golden brown and bubbly.
Nutrition Facts : Calories 307 calories, Fat 16g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 660mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 15g protein.
CREAMY CAULIFLOWER "POTATO" SALAD
You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 side servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
- Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.
CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS
Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with heavy cream, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. For those looking to make it their own, this pasta could absolutely handle a bit of chopped bacon sautéed with the cauliflower, or handfuls of leafy greens tossed in at the end to wilt. Whatever you do, do not skip the bread crumbs - they are a not-so-stealthy vehicle for more cheese, and also add much-needed texture to the finished dish.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
- Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
- Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
- Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
- Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 49 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 976 milligrams, Sugar 10 grams
SLOW-COOKER CREAMY CAULIFLOWER SOUP
I love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges
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