Had this in a cafe recently - was so yummy! Would love to try to make it - I prefer recipes to have either no or very little cream (gives me a tummy ache) and the only ones I could find in my books had cream. Thanks in anticipation :)
cookessentials,
Jul 26, 10:50pm
I do a cauliflower and blue cheese which is very nice.
Add a 1 teasp ground cumin and 1 teasp curry powder to 2 cloves chopped garlic and i large chopped onion and fry in a little olive oil until onion softens. Add 1 chopped cauliflower and 1 chopped potato and stir. Add 1 litre of vege or chicken stock and cook until veges soft. Process in a liquidizer or with a stick blenderr until smooth, season with S & P to taste. Add enough milk to make to thin, add chopped parsley and serve with toast or a bread roll. You can add ceam instead of milk if prefered. Sometimes I add some chopped spinach before adding the milk and heat through.
motorbo,
Jul 27, 7:38am
the best ive ever had was an old Australian womans weekly recipe, it was pretty much your onion softened in butter, add flour for a roux, stock and cauli and then blitz and add cream to finish
bev00,
Jul 27, 11:27am
Caulis abundant and cheap at mo
groomingtools,
Jul 27, 10:07pm
Cauliflower and Blue Cheese is called Creme du Barry and is fabulous and easy to make - I dont use cream
sampa,
Jul 28, 12:47am
What's a good blue cheese to use for this? Considering making it this week.
Thanks.
2spotties,
Jul 28, 12:55am
1Tbsp olive oil 1 Onion chopped 1 garlic clove thinly sliced or 1tsp mince garlic 500g cauliflower (round about half a head) 1 carrot roughly chopped 3 cups chicken or vege stock 400g can cannellini beans drained and rinsed
1. Heat oil in a large saucepan on medium hat. Saute onion and garlic for 4-5mins until tender 2. Add cauliflower and carrot to pan. Cover with stock. Bring to the boil. Reduce heat to low and simmer, covered for 15-20mins until tender. 3. Stir beans through. Using a hand blender process until smooth. Season to taste. 4. Serve topped with parsley.
This soup is really yum and easy to make, it has a lovely creamy texture thanks to the beans. Definitely worth a try this one. Think I got this from a womans weekly type mag.
jill117,
Jul 28, 5:28am
I roast the cauliflower first, until golden. It gives a nicer flavour to the soup imho.
gennie,
Feb 13, 5:42pm
Had Cauliflower and bacon soup for dinner tonight. Basically softened onions, bacon (about 4 slices chopped then cooked with onion), chicken stock (about 1 litre) and half a cauliflower. Cook. Blitz. Yum. (Adjust stock for thickness). Very very easy.
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