I have a confession.
I don’t like cauliflower.
It smells funny.
It tastes funny.
I’m like a child. I need cheese and butter and lots of seasonings to cover up the stinky feet smell in order to stomach actually eating it.
I’ve tried a few recipes that were supposed to disguise the strong cauliflower taste. Supposed to being the key phrase.
The other day I was browsing through a cookbook I had picked up at the school book fair called The Mom 100 Cookbook by Katie Workman and stumbled across a recipe for a cauliflower soup. I had to make some modifications based upon what I had on hand and in order to make it gluten-free.
The result was incredible.
My kids asked what we were eating and I told them “white cheddar soup.” They believed me. There was no “this tastes like cauliflower.” Instead there was repeat requests of “can I have some more soup please?” In fact, my son turned down the pork chops and only ate soup he enjoyed it so much.
Cauliflower Cheddar Soup
- 1 head of cauliflower
- 2 tbsp butter
- 1 cup heavy cream or 1/2 cup cream 1/2 cup whole milk
- 4 cups 32 oz chicken broth
- 2 tbsp arrowroot or tapioca flour
- 1 small onion
- 1 teaspoon garlic minced
- 1.2 tsp dried thyme
- 2 tsp dijon mustard
- 1-1/2 tbsp sea salt divided
- 1/2 tbsp black pepper
- 1/8 tsp cayenne pepper
- 8 oz approx. 2 cups grated white cheddar cheese (orange will work too)
- Add cauliflower to a small stock pot and just cover with water. Bring to a boil.
- Add 1 tbsp sea salt, cover, and boil at medium heat until fork-tender (approx. 8 minutes or so) and then drain.
- Using the same pot, melt the butter.
- Chop the onions and add to melted butter.
- Stir until onions over medium-low heat until they are tender then add the garlic.
- Stir for 1 to 2 minutes than add in the arrowroot or tapioca and the thyme.
- Continue stirring for 2 or 3 minutes until fully blended, do not allow it to burn.
- Add the broth, mustard, black pepper, 1/2 tbsp sea salt and cayenne and simmer entire mixture for 5 minutes until it thickens.
- Remove from heat.
- Using a food processor or blender (my Vitamix worked great) add the cauliflower and the ingredients from the pot and puree to desired smoothness.
- Return the blended soup to the stock pot, add the milk and/or cream and grated cheese and heat over medium heat until melted.
We had some leftover and reheated it the next day. It reheated well and actually tasted better the second day.