My parents brought me a beautiful head of cauliflower over Thanksgiving a few years ago, and it has been sitting in its lonely plastic bag for a week after the holiday. I felt sorry for the poor guy and figured a cauliflower soup would be just the answer, I loved the recipe that came out of it and make it a couple of times every year.
Cauliflower is high in fiber and thus fairly low in net carbohydrates, but the magic of cauliflower is its innate ability to absorb flavors. Unlike so many ingredients that lose flavor the more you meddle with them, this simple plant improves with every dollop of cream or spoonful of butter.
Below is a light and flavorful, yet creamy recipe that I have been working on. I hope you enjoy it. :)
Cream of Cauliflower
1 large head of cauliflower, chopped
1 stick butter
1/2 onion, diced
1 carrot, diced
1 celery stick, diced
2 tbsp cilantro
2 quarts chicken broth
3 cups milk
1 cup sour cream
salt and pepper
In a large pot, melt butter and add onion. Cook until lightly browned. Add carrots and celery and continue cooking for five minutes. Add cauliflower and cilantro. Lower heat, cover and cook for 15 minutes.
Add chicken broth and bring to a boil on high heat. Reduce heat and simmer for 15 to 20 minutes. At this point you can add milk and continue to simmer for another fifteen minutes. Add salt and pepper to taste.
Move pot to a cool burner, add sour cream. Serve immediately!
The Facts
This recipe serves 10
200 calories per serving
8 grams net carbohydrates (11 grams carbs less 3 grams of fiber)
11 grams of fat
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