CURRY CREAM OF CAULIFLOWER SOUP
Make and share this Curry Cream of Cauliflower Soup recipe from Food.com.
Provided by Sherri Dodsworth
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
- Reduce heat, cover, and simmer for 10 minutes or until cauliflower is very tender.
- Remove from heat.
- Use a blender stick to puree until smooth (easiest to do), or carefully ladle half of mixture into blender or food processor and puree til smooth. Be super careful not to fill the blender more than half full when blending hot ingredients - use lowest setting to be safe.
- Repeat with remaining soup. Pour into large bowl.
- Melt the butter in the soup pan.
- Whisk in the flour and blend until smooth.
- Add the cream all at once.
- Cook until smooth and bubbly, whisking continuously.
- Stir in the cauliflower soup mix and cook until heated through.
- Adjust seasoning to taste with salt, pepper and hot sauce, if desired.
Nutrition Facts : Calories 276.7, Fat 25, SaturatedFat 15.4, Cholesterol 81.6, Sodium 368.2, Carbohydrate 9.8, Fiber 1.7, Sugar 2.2, Protein 4.9
CAULIFLOWER (OR OTHER VEGETABLES) WITH CURRY SAUCE
Moosewood restaurant and adapted just a little. Try the sauce with other vegetables: broccoli, zucchini, asparagus, romanesco, beets, etc. EASY! The sauce was really good spooned over some leftover brown rice, too.
Provided by COOKGIRl
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first.
- While the cauliflower/vegetables cooks, sauté the onions in the oil in a small skillet until golden.
- Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes.
- Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste.
- When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl.
- Garnish with fresh cilantro if desired.
Nutrition Facts : Calories 82.5, Fat 4.5, SaturatedFat 2.7, Cholesterol 12.2, Sodium 36.1, Carbohydrate 9, Fiber 2.3, Sugar 4.4, Protein 2.9
SUE'S CURRY CAULIFLOWER
Cauliflower in a curry-cheese sauce that is a holiday favorite for our family.
Provided by Jeannette
Categories Cauliflower Side Dishes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
- Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
- Mix steamed cauliflower into the cheese sauce and toss until coated.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 12 g, Cholesterol 49.6 mg, Fat 18.8 g, Fiber 2.6 g, Protein 14.3 g, SaturatedFat 10.2 g, Sodium 938.9 mg, Sugar 5.9 g
CREAMED CAULIFLOWER
This recipe has been in my family for years. It's delicious and easy to make. Sprinkle with chopped chives for garnish if you like.
Provided by hillary625
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
- Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 18.2 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 9.6 g, Sodium 230.8 mg, Sugar 11.3 g
CAULIFLOWER IN CURRY CREAM SAUCE
Number Of Ingredients 10
Steps:
- For cauliflower: par boil the florets until just tender, about 6-8 min. Heat butter and oil in large pan and add florets and a sprinkle of salt. Saute until golden brown on bottom, then toss. When there are nice patches of golden brown on each floret and they are coated with butter/oil, turn heat off. Then move them to another bowl and cover with plastic or foil.
- Using same pan, melt butter then add onions, curry powder and turmeric. Season with salt. Cook until onions are tender, about 5 minutes. Then add garlic and cook for another minute. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more.
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