Roasted Cauliflower and Garlic Soup

This is one of the first recipes I ever pinned on Pinterest. I’ve since gone on to pin (or re-pin) more than 500 food-related items, but I kept this one in the back of my mind, because it was one I knew that I definitely wanted to try. Roasted garlic, roasted cauliflower...Um, YUM. As soon as the weather cooled down enough that soup seemed like an appropriate dinner option, I put it on our menu.

The beauty of this soup is in its simplicity. It’s literally only four ingredients, not including oil and seasonings, and that allows its flavor to really shine through. It’s intensely flavorful, slightly sweet from the roasted garlic, slightly sharp from the leeks, and slightly earthy from the cauliflower. It’s creamy without containing a hint of cream. Underneath it all is the nutty flavor brought out by roasting the vegetables. I served it alongside a humble grilled cheese sandwich and topped each serving with croutons for some crunch. This was such a simple, delicious dinner.

Roasted Cauliflower, Leek and Garlic Soup
slightly adapted from Tartelette

1 small head of cauliflower
1 whole head of garlic
2 leeks
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 to 1 cup chicken stock

1. Preheat oven to 375 degrees and position a rack in the middle.

2. Trim the outer leaves from the cauliflower head. Cut in quarters, remove the core, and cut the cauliflower into medium size florets. Place on a large baking sheet.

3. Peel each garlic clove and place the peeled cloves on the baking sheet with the cauliflower.

4. Trim the white part from the green stalk of the leeks. Keep the white part and cut into medium sized chunks. Wash well under water and place also on the baking sheet.

5. Drizzle with the oil, salt and pepper. Roast for about 30 minutes.

6. Let cool slightly. Place in a food processor, start running the machine and add enough stock to have a creamy soup. Re-season if necessary with salt and pepper. Serve.

Cauliflower Puree

I may have mentioned once or twice or 1200 times that my oldest son hates cauliflower. He’s a great vegetable eater (even if he doesn’t eat much else these days…) but cauliflower is the one thing I can very rarely get him to touch. However, I am happy to report that when I presented him with this cauliflower puree, he dug right in and ate every single bite. He even asked for (and got) seconds! I think he tried it without hesitation because it looks like mashed potatoes, but even when he asked what it was and I told him, he didn’t stop eating. Success! (Will loved it too, but that’s not saying much because Will loves everything.)

This is definitely my favorite way to prepare cauliflower. This recipe is perfected and simplified from one I posted in the early days of my blog. I love the rich flavor and creamy, velvety texture of this puree. I usually serve it underneath our favorite pork chops, which I think is a wonderful pairing. This is a great alternative to mashed potatoes, and it’s cauliflower-hater approved!

Cauliflower Puree

1 head cauliflower, core removed and cut into florets
2 cups chicken broth
2 tablespoons butter
1 generous tablespoon sour cream
Salt and pepper to taste

1. In a large pot or Dutch oven, heat chicken broth to boiling. Add cauliflower and simmer until cauliflower is softened, about 10 to 12 minutes. Reserve 1 cup of cooking liquid.

2. Transfer cauliflower to a blender; add butter, sour cream, and 1/4 cup reserved chicken broth. Pulse to combine, adding more liquid as needed to achieve desired texture. Taste for seasoning, and season with salt and pepper to taste.

Roasted Broccoli or Cauliflower

I’ve been having a love affair this summer. This is no secret; my husband knows all about it. In fact, he’s completely on board with it, and even encourages me to indulge frequently.

If you’re wondering who I’m having this affair with, and the answer may surprise you: It’s with roasted vegetables.

Lately, I just can’t get enough of roasted vegetables of all kinds. Give me a vegetable, and I’ll roast it. Asparagus, tomatoes, zucchini, peppers, mushrooms, potatoes...No vegetable is safe. I realize that summer seems like an odd time of year to roast things, since it requires a hot oven and hot ovens don’t go so well with steamy summer days, but let me tell you this: I’ll heat up my kitchen to any temperature just to get that nutty, deep, rich flavor out of my vegetables.

My favorite thing to roast is broccoli, and cauliflower is an extremely close second. Since I use the same simple method for both vegetables, I thought I’d share them here in one post. This really is nothing fancy, and it couldn’t be easier. Just cut the broccoli or cauliflower into florets, toss the florets in olive oil and butter, and give them a generous sprinkling of salt and pepper. You can add minced garlic if you want, or parmesan cheese or lemon zest or hot pepper flakes. I like to keep it simple, though, and let the vegetables speak for themselves. You won’t believe how delicious roasted broccoli and cauliflower are if you’ve never tried them: The texture gets slightly crispy, and the flavor intensifies into something nutty and magnificent. If you’ve never tried cooking broccoli and cauliflower this way, you really need to.

Roasted Broccoli or Cauliflower

1 head broccoli or cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon melted butter
Salt and pepper to taste (be generous)

1. Preheat the oven to 425 degrees. Sprinkle broccoli or cauliflower with salt and pepper, then toss it with the olive oil and butter until it’s evenly coated. Spread in a single layer on a nonstick baking sheet.

2. Bake in the preheated oven, 15 to 20 minutes, until partially browned.

Cauliflower Pie with Potato Crust

This was a great vegetarian entrée, and a fun, different way to use cauliflower. Andrew, of course, wouldn't touch it, given his hatred of cauliflower, but Joe and I both really enjoyed it. Cauliflower and cheese is a match made in heaven anyway, and the flavors work really well together in this dish. I thought the pie itself was a bit dry; I wanted it to be wetter, so next time I'll add more milk or another egg. I think I'll definitely make this again, though. It's an impressive vegetarian dish for brunch, lunch or dinner, and it really does taste delicious.

Cauliflower Pie with Potato Crust
source: adapted from Lemons & Love, who got it from Branny Boils Over

2 cups packed grated raw potatoes

1/2 teaspoon salt

1 egg white, beaten

1 cup grated strong cheddar cheese, divided

1/2 cup Parmesan cheese

1 medium cauliflower, broken into small florets

1 garlic clove, crushed

1 cup chopped onion

Dash of dried thyme

1/2 teaspoon salt

1 egg, beaten

1/4 cup milk

Black pepper to taste

1. Combine grated potato with salt and beaten egg. Press into a greased pie plate. Bake in a preheated 400-degree oven for 30 to 40 minutes or until browned. Remove from oven and lower temperature to 350 degrees. Sprinkle 1/4 cup of cheddar cheese over pie crust.

2. Meanwhile, saute chopped onion in a nonstick pan with thyme and salt. Add garlic and cook for 30 seconds. Add pepper to taste. Break cauliflower up into small florets. Combine onion mixture with cauliflower and remaining cheddar cheese. Pour into prepared pie crust. Beat together milk with egg and pour over vegetable mixture. Sprinkle Parmesan cheese on top. Filling will appear dry.

3. Bake for 40 minutes until tender. Let set 5 to 10 minutes before slicing and serving.

Cauliflower Risotto

I've come a long way since the first risotto I ever made. I used to be so intimidated by risotto, but I've made it enough times now to know that once you know the method, there is really nothing to it. And the results taste so delicious; I've never met a risotto I didn't like, and I consider it my ultimate comfort food.

This is a recipe I came up with all on my own in an effort to get Andrew to eat more cauliflower. He's an excellent vegetable eater, but he just doesn't like cauliflower, so for some ridiculous reason I've made it my ultimate goal in life to get him to eat, and enjoy, cauliflower. He loves rice, so I thought if I hid the cauliflower in there he'd never know it (that's worked in the past with macaroni and cheese), but my plan was a huge failure. He immediately saw the cauliflower and refused to eat this. But I really didn't mind all that much, because it just left more for Joe and me.

I'm really proud of myself for this recipe. It's really delicious, and Joe and I both absolutely loved it. Now that I know I can create an entire risotto recipe from scratch on my own, I can't wait to try other variations! Next time I may try a vegetable Andrew actually likes; asparagus, broccoli, or even carrots would be delicious using this method.

Cauliflower Risotto
source: Cassie

6 cups vegetable stock (you can use chicken stock)
2 bay leaves
1 bag frozen cauliflower
2 tablespoons olive oil
1 medium onion, diced
3 cloves minced garlic
2 sprigs fresh thyme
Salt and freshly ground black pepper
1 tablespoon butter
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup shredded parmesan cheese, plus more for garnish

1. Heat vegetable stock, bay leaves, and cauliflower in a high-sided saucepan over medium heat until warm. Keep warm but do not boil.

2. Meanwhile, add olive oil to a large skillet over medium-high heat. Add onion and thyme and cook until onion is softened, then add garlic; cook and stir for 30 seconds. Season with salt and pepper. Add butter to skillet, then add rice. Cook rice until it begins to brown and smell nutty. Add white wine and cook until wine is mostly evaporated.

3. Add warm stock to the rice mixture one cup at a time (avoid adding the bay leaves and cauliflower); cook and stir until stock is absorbed. Keep adding stock and stirring until the rice is fully cooked and mixture is creamy (the whole process will take anywhere from 18-22 minutes).

4. Discard bay leaves. Add cauliflower and parmesan cheese to the rice mixture; adjust seasonings as needed. Top with additional parmesan cheese, if desired.

Macaroni and Cheese with Cauliflower

Last night I was on a message board in the online mom's group I'm a member of, and one mother asked how she could sneak vegetables into her picky toddler's dinner. And my friends, this macaroni and cheese is the answer to that question. It's loaded with cauliflower, but the cauliflower totally blends into the pasta and cheese, rendering it invisible to vegetable-haters. Andrew loved this and ate the leftovers for two days. And I felt really good about that, because cauliflower is one vegetable we've had trouble getting him to eat.

Joe and I liked it too. Joe loved the tangy, creamy sauce, and I loved the multigrain breadcrumb topping. Next time I'll definitely add more cheese, because this just wasn't cheesy enough for me. I've reflected that change below. Other than that, though, this was a comforting, quick weeknight dinner, and it temporarily satisfied my near-constant cauliflower craving.

And hey! Don't forget about my give-away! Head on over to that post and leave a comment for a chance to win!

Macaroni and Cheese with Cauliflower
source: adapted from Real Simple

1 pound elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 cup fresh flat-leaf parsley, chopped
3 tablespoons olive oil
Salt and black pepper to taste
1 onion, finely chopped
3 cups grated extra-sharp cheddar cheese
1 1/2 cups sour cream
1/2 cup milk

1. Heat oven to 400 degrees. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.

2. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.

3. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft, 5 to 7 minutes. Mix in the pasta, cauliflower, cheese, sour cream, and milk.

4. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.

Cauliflower Soup

I've been very into cauliflower lately. I know, isn't that strange? I mean, I've always liked it, but right now I want to eat it all the time. I've had raw cauliflower with veggie dip for a snack every night this week. I should be craving things like chocolate! and ice cream! and other unhealthy sweet treats! And sometimes I do, but mostly? It seems that all this baby wants is cauliflower. He's no fun.

This did, however, give me the perfect opportunity to make The Pioneer Woman's cauliflower soup last week. And this will come as no shock to those of you who've made one of her recipes before: It. was. delicious. Joe absolutely loved it, and even raved about it to his grandma the next day (who is a very good cook, so it's nice to appear competent in her eyes). I followed Ree's recipe pretty exactly, except I dolloped the sour cream on top of our individual bowls of soup and sprinkled some cheddar cheese on top too. I served the soup with grilled ham and cheese sandwiches for a cozy, delicious fall dinner.

Cauliflower Soup
source: slightly adapted from The Pioneer Woman Cooks!

1 stick butter
1 onion, finely diced
2 bay leaves
1 carrot, finely diced
1 celery stalk, finely diced
1 large head cauliflower, roughly chopped
2 tablespoons fresh flat-leaf parsley
1 32-ounce box of chicken stock
2 cups whole milk
6 tablespoons flour
1 cup half and half
Salt and pepper to taste
Sour cream
Shredded cheese for topping, if desired

1. In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and bay leaves and cook for a few minutes, or until the onion starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

2. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

3. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in half and half.

4. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Discard bay leaves.

5. Ladle soup into bowls and top each serving with sour cream and shredded cheese, if desired. Serve immediately.

Cauliflower, Ham and Cheese Chowder

This chowder actually turned out to be more of what Rachael Ray would call a "choup," because it was thicker than a soup but thinner than a chowder. I added more chicken broth than the recipe called for, and I left out the potato buds (because I generally have a "thing" about boxed or dehydrated potato products in general), so those two things combined to make this thinner than it would have been otherwise. To add some thickness back to the soup, I added a bunch of shredded cheddar cheese, which was delicious. Cheddar pairs so perfectly with both ham and cauliflower that I knew it would be perfect in this recipe, and it was. Joe and I both really liked this "choup" and I'll be making it again!

This recipe comes from Taste of Home's Big Book of Soup, and it was so hard to choose which dish to make. I've bookmarked almost every page to come back to later, because this cookbook is chock-full of soups I want to try!

Cauliflower, Ham and Cheese Chowder

Source: adapted from Taste of Home's Big Book of Soup, original recipe is here

2 cups cubed potatoes

2 cups frozen cauliflower florets

1 small onion, finely chopped

1 1/2 cups chicken broth

3 cups milk

2 1/2 cups cubed fully cooked ham

1 teaspoon salt

1/2 teaspoon pepper

Dash ground nutmeg

8 ounces shredded cheddar cheese

Chopped chives, for garnish

1. In a large saucepan, sweat out the onions and potatoes in olive oil. Add cauliflower and chicken broth and simmer until tender.

2. Stir in milk, ham, salt and pepper and nutmeg; heat through.

3. Stir in cheese until melted.

4. Garnish with chopped chives, if desired.

Cheese-Filled Meatloaf; Mashed Cauliflower

Meat loaf and mashed potatoes is one of those meals that just screams comfort for me. After a long day at work today and a baby kicking me persistently in the ribs all evening, some comfort was just what I needed.

Last year, I saw a recipe for meat loaf in one of my Taste of Home magazines that, for some reason, just stuck with me. It was a stuffed meat loaf, filled with sour cream, cheese and pimiento-stuffed olives. I'd been wanting to try it for a long time, and tonight seemed like the perfect opportunity. I decided to try something new with the "mashed potatoes" portion of the meal: I mashed cauliflower instead. I've seen this idea floating around on a couple of the food blogs I frequent, and I wanted to create my own spin on it.

The meat loaf turned out great, besides the fact that it fell apart and thus ended up looking nothing like the pretty picture in my cookbook. Yeah...I'm not so good at rolling things up, apparently. I may want to avoid jelly rolls this holiday season until I practice a little bit more. The meat loaf itself was delicious, though, despite its appearance: very moist inside, and crusty on top just like I like it. The pimientos gave it a nice tang, and the sour cream added a nice flavor and interesting texture. The cauliflower was delicious, too; I chose not to puree mine and instead left it a little bit chunky -- just like I enjoy my mashed potatoes. The verdict: Mashed cauliflower really does provide the same comfort factor as a steaming pile of mashed potatoes. I'll definitely make both dishes again. My modifications are in purple.


Cheese-Filled Meat Loaf
Source: Taste of Home 2008 Annual Recipes

1/2 cup milk
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 cup crushed cornflakes (I didn't have any, so I used regular potato chips instead)
1/2 cup finely chopped onion
3 tablespoons finely chopped celery (I omitted)
1 teaspoon salt (I used 1/2 teaspoon, since I used salty potato chips)
1/2 teaspoon ground mustard
1/2 teaspoon rubbed sage
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 pounds ground beef
1 cup (8 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1/2 cup sliced pimiento-stuffed olives

1. In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a rectangle. Sprinkle sour cream to within 1/2 inch of edges. Sprinkle with cheese and olives.

2. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13-inch x 9-inch baking dish.

3. Bake, uncovered, at 350° for 65-75 minutes or until the meat is no longer pink and meat thermometer reads 160°. Let meat loaf stand for 10 minutes before slicing. 6 servings.

*****


Mashed Cauliflower
Source: Cassie

1 medium head cauliflower
1 can chicken broth
2 tablespoons sour cream
2 tablespoons butter
1 tablespoon cream cheese
1/4 cup shredded cheese (I used colby-jack)
Salt and pepper to taste

1. Cook cauliflower in a saucepan over medium-high heat in chicken broth until tender, 10-12 minutes (add some water to cover, if necessary). Drain.

2. Mash cauliflower with a potato masher (or puree, if desired). Stir in sour cream, butter, cream cheese, shredded cheese and salt and pepper.