Cauliflower, Ham and Cheddar Soup

Filed Under (Soups, Supper) by Lisa on 11-09-2010

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Cauliflower is one of those vegetables that I tend to only like served raw with dip, or in some form of soup. Since we have had a whole head of cauliflower in the fridge for over a week, I decided it was time to make something with it. I found a recipe for a cauliflower soup online at that seemed like it would be really good, so I gave it a try. I altered the recipe quite a bit.

My cauliflower soup turned out very well. It makes about 5 large servings. It’s a simple soup, that delights the taste buds.

Here is the recipe.

Cauliflower, Ham and Cheddar Soup (inspired by allrecipes)

1 tbsp olive oil
1 chopped onion (I used red onion)
2 vegetable bullion cubes prepared according to package (I added 4 cups of water for 2 cubes)
3 more cups water
4 cups chopped cauliflower
1 cup cooked ham chopped
4 medium potatoes diced
1 ½ cup low fat cheddar cheese grated
1 ½ tbsp dried parsley
Black pepper
Garlic powder
1 garlic clove diced

In a large pot heat the olive oil. Add the onion and diced garlic clove. Brown. Add the diced potato and cauliflower. Season with salt, black pepper, and garlic powder to taste. Continue to cook about 10-15 minutes. Add the prepared vegetable bullion cubes (I used 4 cups water to prepare them, and 3 additional cups in the soup for a total of 7 cups of water). Add addition garlic powder, and black pepper, and cook for 1-2 hours. Pour half of the soup into a blander and puree. Pour the pureed soup back into the pot and continue to cook. Add the chopped ham and parsley. Cook for another 20-30 minutes. Remove from heat. Add the grated cheddar cheese. Stir until the cheese has melted into the soup. Serve immediately.

Tangy Cauliflower and Broccoli Salad

Filed Under (Appetizers, Salads) by Lisa on 04-06-2009

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This afternoon I was in the mood for salad. I didn’t want any kind of salad with lettuce in it since that is what I almost always have. I opted for a change, something that I had never had before. I searched for salads online and decided that I would make a broccoli cauliflower salad. None of the recipes appealed to me though. Most had bacon and mayo in them which have way to much fat in them in my opinion. Consequently I decided to create my own recipe.

I was a little skeptical at first since I usually only like broccoli plain with a favorite dip.  However I was absolutely AMAZED at how wonderful the salad turned out.

Here is the recipe:

Tangy Cauliflower and Broccoli Salad
Makes one serving

A small amount of green or white cabbage
3 green onions
About 1 tbsp light ranch dressing
About 3-4 tbsp white vinegar
A few shakes of garlic powder
A few shakes of ground black pepper
A very small amount of grated cheddar cheese

Prepare the vegetables. Add to a single serving size bowl. Toss. Drizzle over the ranch dressing, and white vinegar. Sprinkle the garlic powder, and black pepper on the top. Mix well. Top with the grated cheddar cheese. Toss. Serve.

Cauliflower, Cheddar and Parmesan Soup

Filed Under (Cooking, Lunch, Soups, Supper) by Lisa on 22-02-2009

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This evening I was in the mood for soup. Since we had quite a bit of cauliflower  in the house I thought I would find a recipe for cauliflower soup. I searched for a recipe and found one that seemed appealing on this website:

I morphed the recipe greatly.

The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.

Cauliflower, Cheddar and Parmesan Soup

olive oil

2-3 white onions (diced)

1-2 stalks celery (diced)

2 cloves garlic (diced)

5 medium sized pealed potatoes

½-1 head cauliflower

2 vegetable bullion packages (made according to box)

4 cups boiling water





garlic powder



cheddar cheese (grated)

parmesan cheese (grated fresh)

Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.

I served this soup with some home made tortilla chips, and some fresh vegtables.

Enjoy J