Cream of cauliflower

This is delicious. It can be made without the dairy if desired, but almost comes out like an alfredo sauce with it.

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Cream of cauliflower

Author: Cocinando en Ecuador Ingredient type: Altitude tested, Pantry and commissary Country / Region: USA Category: Sauces, Soup Keys: Corn free Egg free Gluten free Healthy Sugar free Vegetarian

Difficulty: Beginner Prep time 10 min Cook time 30 min Rest time 5 min Total time 45 mins

Servings: 6

Ingredients

Servings

• ¹⁄₂ white onion (chopped)
• ¹⁄₂ leek (white part, sliced in half moons)
• 4 cloves garlic (smashes)
• 3 tablespoons olive oil
• ¹⁄₄ cup white wine
• 1 cauliflower (in florets)
• ¹⁄₂ cup water (or broth)
• 1 teaspoon fresh herbs of choice (I like thyme, oregano or parsley)
• salt and pepper (to taste)
• hot pepper (to taste)
• 1 teaspoon white wine vinegar (or apple cider vinegar)
• ¹⁄₂ cup cream (optional, or you can use evaporated milk)
• ¹⁄₄ cup parmesan (optional, but delicious)
• desired toppings (crispy bacon, cooked chorizo, etc.-skip to make it vegetarian)

Instructions

1. Saute the onions, garlic, and leek in olive oil for 3-4 minutes (until just getting some color).

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2. Add white wine and cauliflower plus 1/2 tsp of salt and black pepper.

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3. Cook for 2 minutes. Add water and or broth, cover and let cook until soft. Add herbs at last 5 minutes.

   
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4. Add everything to the blender and puree until very creamy.

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5. Add back to the pot and season to taste and add vinegar and cream and cheese if using. If it’s a bit thick, you can add a touch more broth, water or cream to get the desired consistancy. Enjoy it in so many ways. We like it as soup or with pasta tossed in.

   
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Keywords: cauliflower, cream, soup, vegetarian, healthy