A year ago if you had asked me if l would consider eating cauliflower I would have looked at you as though you were speaking Greek. Fast forward to today, my taste buds have matured, and LOVE cauliflower. Truth be told the inspiration of today’s post is yesterday’s lunch; Hale and Hearty had not one, but TWO cauliflower soups. I was so torn, but decided to go with the Vermont cheddar concoction. It was so amazing I had to come home immediately from work to make it…eat it…devour it…all to myself…mwahahahaha. I tweaked this recipe from Smitten Kitchen, and I am not mad about it one bit.
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan(0.5 lbs of Vermont Cheddar)
- Salt and freshly ground black pepper
- 1/2 teaspoon of garlic powder
Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
Cut cheese into about 1 inch cubes.
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.
Parmesan Cheddar and stir until smooth.
Season, to taste, with salt and black pepper. At this point I added 1/2 teaspoons of garlic powder in 1/4 teaspoon increments. Keep warm until ready to serve.
Now, try really hard not to eat it all.
Please excuse the photos, I didn’t have my camera charged and had to resort to my lame camera phone. Mmmmk.