Saturday, 25 November 2006

Cauliflower soup or sauce

The Becka and I stayed overnight at Older Daughter's place after we attended a stage performance of Beauty and the Beast in her city. She made a wonderful hot supper for us before the show featuring two of her favourite recipes from home. Cauliflower Soup 1 medium cauliflower, cut up 1 shredded carrot 1-1/2 cups water 2 teaspoons chicken bouillon 1 tablespoon butter 3 tablespoons flour salt and pepper (and hot sauce) to taste 2 cups milk 1 cup shredded cheddar cheese Combine cauliflower, carrot, water and bouillon in a saucepan. Bring to a boil and simmer until the vegetables are tender. In another pan (or in the microwave) melt butter, stir in flour and seasonings. Gradually add the milk and heat until mixture thickens. Reduce heat and add cheese. Stir the roux into the cauliflower mixture.

May 2022- You can turn this soup into a delicious cheese sauce that is so good that even people suspicious of vegetables will not notice them. Simmer cauliflower, carrot and vegetable bouillon until the vegetables are soft.  Instead of making the roux, add grated cheese, nutritional yeast, garlic powder, salt to taste and milk or broth to get the sauce to the right consistency. It is delicious with pasta or on vegetables. 

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