Keto Creamy Cauliflower Soup Recipe Recipes Recipe For Banana
CREAMY CAULIFLOWER AND ASIAGO SOUP
Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.
Provided by BIGLINZ54
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
- Mix garlic, cream cheese, and Asiago cheese together in a bowl.
- Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
- Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
- Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 7.3 g, Cholesterol 61.3 mg, Fat 18.9 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 11.9 g, Sodium 462.9 mg, Sugar 3.1 g
SIMPLE CAULIFLOWER KETO CASSEROLE
Cauliflower in a creamy cheese sauce is a perfect keto recipe and delicious to boot! Make sure you season well with salt and pepper (nutmeg tastes great as well) otherwise it will taste too bland.
Provided by Natalie Titanov
Categories Side Dish Casseroles Cauliflower
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
- Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
- Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 468.9 calories, Carbohydrate 10 g, Cholesterol 140.8 mg, Fat 40.9 g, Fiber 3.6 g, Protein 18.1 g, SaturatedFat 25.6 g, Sodium 494.1 mg, Sugar 3.8 g
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- Bring the cauliflower to the boil and reduce to a simmer for 10 minutes, until very tender and easily broken apart with a spoon.
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- Preheat the oven to 450F. Place the cauliflower florets on a sheet pan and drizzle with olive oil. Toss to coat, and roast for about 20 minutes, until browned.
- In the meantime, saute the bacon in a large Dutch Oven over medium heat, until browned and crispy.
- Remove the bacon, but leave 2 tbsp of bacon grease in the pan. Add the onion and saute over medium heat for 3-5 minutes until soft. Add the garlic and saute 1 minute more.
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- Melt the butter in a large saucepan or Dutch oven over a low/medium heat. Thinly slice the shallot and garlic. Add the shallot and garlic to the pan with the melted butter. Sweat gently for 2-3 minutes until softened and fragrant.
- Add the cauliflower florets to the saucepan. Stir well to combine. Gently pan-fry the cauliflower for a few minutes in the butter to lightly brown and soften.
- Add the stock to the saucepan. Stir well to combine. Bring up to a gentle boil, then reduce to a simmer for 7-8 minutes, or until the cauliflower florets are tender. You may add salt and pepper to the soup if desired, this will depend on the strength of seasoning in your stock. You may also use a chicken stock if preferred. Please adjust your macros to reflect any changes made.
- Add the cream cheese to the saucepan. Stir well to combine, melting the cream cheese into the soup. Use a handheld stick blender to carefully process the soup until deliciously smooth and creamy. Alternatively, allow the soup to cool a little then transfer to a free-standing blender to process until velvety smooth. Do not put boiling hot liquids directly into the blender.
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