Tag Archives: cauliflower

What’s for Dinner Wednesday: Cauliflower Soup

3 Apr
You can either use fresh or frozen cauliflower for this recipe.

You can either use fresh or frozen cauliflower for this recipe.

Recently, my friend Karen sent me the link to a soup she really loved. It’s so fast and has very easy ingredients, and it’s one that I can drink in a mug, so it’s good for the days where I can’t stop for lunch. The link was to the blog Skinnytaste, and this soup has been a huge hit at our house.

The recipe originally calls for a head of cauliflower, and I have to say, it’s absolutely the best when made with fresh cauliflower. It’s thicker and tastier. But, I like keeping bags of frozen veggies on hand in my freezer for when I’m out of fresh veggies and I like that this recipe can also be made using the frozen ones.

Since trying this recipe out over February vacation, I’ve made it at least four or five times. You literally throw everything into the pot and let it simmer. When it’s done you blend and eat. It’s that simple. It’s completely healthy and it makes a great meal or even a great in-between-meals snack. Sometimes Caroline will have this as her after school snack. I’ll take that any day for a healthy choice!

The big, big deal though is the fact that prior to receiving this recipe, I did not have an immersion blender, otherwise known as a hand blender. I tried making it without one, and I could not. It was kind of a mess, to say the least.

A new immersion blender=a whole new world for me and my kitchen!

A new immersion blender=a whole new world for me and my kitchen!

I now have this immersion blender, and I SOOOO love it. I wanted one but I did not want to spend a lot of money so my friend Debra recommended this one from Walmart and it’s been great. I’ve used it for this soup and my cream of broccoli soup. I’ve also used the other attachment piece for making instant pudding and the batter for french toast.

The immersion blender is essential for this recipe, and I highly recommend both the recipe and the blender to make it happen! Below is Gina’s recipe from Skinnytaste, and I hope you’ll visit her blog and check it out!

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.


  • 1 large head cauliflower – chopped
  • 1/2 cup chopped onions
  • 4-6 cups water
  • 2 chicken bouillon cubes
  • salt and pepper to taste
  • **we use chicken broth instead of water and bouillon cubes.

In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.

Cauliflower Au Gratin

8 Mar

Cauliflower AuGratin got four thumbs up this week. It was a recipe I found on Pinterest.

I have had Cauliflower Au Gratin before but I have never made it myself. I’ve never even thought of making it until I happened upon it while perusing Pinterest last week. As I’ve said before, I’m always on the lookout for new things to try, new ways to have “the same old thing.” I thought to myself, “Well, they like mac and cheese,” and figured I’d try this. That’s Mom logic for you.

Funny thing is, I was almost right. Overall, everyone except Alex loved it. Alex had peas though, so everyone was happy.

Here’s the recipe, straight from “Point-less Meals,”  the blog that I pinned on Pinterest. I did have to make some adjustments because of what I did or did not have in my house at the time I made it. I’ve noted them.


serves 12 ( 4 points + )

3 pkgs. ( 16 oz each ) frozen cauliflower (I used a head of fresh, could’ve used two or three though.)
1 large onion, chopped (I used half a large onion.)
⅓ c. butter, cubed
⅓ c. flour
½ tsp. salt
¼ tsp. ground mustard
¼ tsp. pepper
2 c. skim milk (I had 1%)
½ c. grated Parmesan cheese

½ c. whole wheat soft bread crumbs (I used plain bread crumbs)
2 T. butter, melted
¼ tsp. paprika

Cook cauliflower in a Dutch oven with a little water; drain. (I steamed mine.)

Place cauliflower in the bottom of a 13 x 9 dish coated with cooking spray.

Meanwhile, in a large saucepan, melt butter. Add onions and cook until tender. Stir in flour, mustard, salt and pepper.

Gradually add milk, stirring and cooking until thickened. Remove from heat; add Parmesan cheese. Stir until blended.

Spread cheese mixture over cauliflower.

Mix bread crumbs with butter and paprika. Sprinkle over cheese mixture.

Bake, uncovered, at 350 for 30-35 minutes.