Cauliflower has never been my vegetable of choice. But one day last week I set out to turn myself and my kids into lovers of this cruciferous vegetable. Knowing there are many health benefits to Cauliflower, I was eager and determined to give it a second chance.  Well, maybe it was more like a 3rd or 4th chance( but who’s counting?)!    

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Prior to trying this recipe, I really wasn’t sure why I didn’t make this vegetable more often. Perhaps I was never drawn to it because it lacks luster in color, or I simply didn’t know what to do with it. Whatever the reason, and after a little poking around in cookbooks and internet searches, I decided on a Creamy Cauliflower Parmesan Soup.  I really like this cauliflower recipe because it’s pretty simple and straight forward: Boil,add milk (or cream), puree, add a little pepper, cheeses, nutmeg and voila!  

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As I set out to make this recipe and started cooking the cauliflower florets and stems, my son shouts out something you rarely hear him say: “Mom,what’s that awful smell?!” And then it hits me, the reason I don’t make cauliflower isn’t it’s pale color or my lack of  recipe ideas, it’s that distinct and in my opinion awful aroma. That’s why I haven’t made cauliflower all that often (I mean like never).  

Well, despite the smell, I pressed on, hoping I would still be able to sway myself and my family to give this dish a try.   Once the cauliflower was nice and tender, I added the cream, and then with my Immersion Hand Blender, began to puree it to a creamy mix. Then I seasoned with black pepper and nutmeg, and added the cheeses. Continuing to cook the soup slowly, I quickly removed it from the heat once it began to bubble.  I then let it cool and served with fingers crossed. 

Tips and Tricks: Once pureed, don’t let the soup come to a rapid boil or it will thicken too much.  Bring it to a slow bubble then turn off the flame and remove from the heat.

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Now, if your following the blog, you already know my husband wouldn’t touch this dish with someone else’s spoon!   The kids and I however, we LOVED it!  It really was everything I had hoped for. Despite the initial unpleasant aroma of the cauliflower as it boiled, I truly  recommend giving this recipe a try. You can also add a garnish of crispy kale and a slice of crusty bread.  

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If you give this this one pot meal a try please let me know what you think!

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Cauliflower Parmesan Soup Yum
Cauliflower puree with cream, grated parmesan and Fontina cheeses, nutmeg and an optional addition of krispy kale as a garnish
Cauliflower Parmesan Soup
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Recipes Soups
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 3 cups of water
  • 1 small vegetable bouillon cube
  • 1 medium to large cauliflower
  • 1/2 cup of milk or cream
  • 3 tablespoons Grated Parmesan Cheese
  • 3 tablespoons of grated fontina
  • Nutmeg for flavor
  • 2 Cups finely chopped roasted crispy kale for garnish
  • Salt and pepper to taste *
Recipes Soups
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 3 cups of water
  • 1 small vegetable bouillon cube
  • 1 medium to large cauliflower
  • 1/2 cup of milk or cream
  • 3 tablespoons Grated Parmesan Cheese
  • 3 tablespoons of grated fontina
  • Nutmeg for flavor
  • 2 Cups finely chopped roasted crispy kale for garnish
  • Salt and pepper to taste *
Cauliflower Parmesan Soup
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Rating: 0
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Instructions
  1. Bring 3 cups of water and bouillon to a boil in a medium size pot.Clean cauliflower by separating the florets from the stalk. Do not use the hard parts of the stalk. Place the cauliflower into the boiling water and cook until tender (about 15 minutes). Puree the stock with a hand blender. Alternatively, carefully transfer cauliflower to blender/food processor and puree. Add the milk/cream and mix again (transfer back to pot if pureed in blender). Continue cooking over medium heat,season with salt and pepper, add the cheeses and nutmeg. When soup begins to bubble turn off the heat. Let cool and serve with krispy kale garnish and toasted italian bread.
  2. To make crispy kale: clean from stems, wash and dry well. Toss in a little olive oil and season with a dash of salt. Spread out on a baking sheet and place in a pre-heated oven at 375 degrees for about 15 mins or until greens become crispy (but not brown).
Recipe Notes

It is fine to use vegetable or chicken stock if you prefer over bouillon. Just adjust the seasonings for salt.

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If you like Kale you might also enjoy this Kale and White Bean Pasta recipe. 

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REFERENCES/INSPIRATIONS:
Quick After-work Italian Cookbook by Hillaire Walden
Italian Country by Catherine Sabini