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This Cream of Cauliflower Soup is delicious and perfect for warming up a cold day. I recommend thickening it with white sauce so the flavor of the cauliflower is highlighted. When I have used potatoes or other thickeners, I find that the character of the cauliflower is lost.

Cauliflower has had a bad reputation for many generations, but not with me. As a girl, I had no problem eating it in salads with lots of lemon or vinegar. Now they sell several foods based on cauliflower and, as a result, low in carbohydrates. I have tried pizza with cauliflower dough, which is not my thing, but cauliflower gnocchi is delicious. Undoubtedly a versatile vegetable. I prefer it in a casserole or warm with white sauce and mashed potatoes.

Growing cauliflower is simple, and the garden’s cheddar, purple or romanesco varieties look beautiful. It does require a lot of space.

Perhaps you are also interested in the recipe: Cauliflower Casserole.

Cream of Cauliflower Soup

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A delicious soup.

Total Time: 1 hour
Yield: 4

Ingredients

Units

1 large or 2 medium cauliflower
2 1/2 tablespoons of butter
3 1/2 tablespoons of all-purpose flour
2 cups of milk
2 cups of vegetable broth, milk, or water
salt, pepper, and nutmeg

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Instructions

Cut the cauliflower into small florets. In a large pot, add 2 cm. or 1″ of water, and when boiling, add the florets with the stems down.
Cover and cook for 5-8 minutes until they are barely cooked or al dente. Meanwhile, prepare the white sauce. In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for 2 minutes.
Remove from the heat and add the milk, continuously stirring with a balloon whisk. After adding the first 1/2 cup of milk, return the pan to low heat and keep adding the milk, continually stirring.
Boil for 2 minutes gently after finishing adding the milk, and it thickens. Add the salt ( 1/2 teaspoon to begin), pepper, and nutmeg to taste. Add the cauliflower and the vegetable broth, using an immersion blender, and process until a smooth cream is obtained.
Adjust the seasoning and the consistency, and serve hot. Decorate with sunflower seeds or walnuts, parsley, and olive oil.