For those who think they may not care for cauliflower, this recipe will be sure to make them second think it. Also just perfect along with a classic BLT on a cold Fall day.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a saucepan of lightly salted water to a boil. Add the cauliflower florets, and cook uncovered for 4 to 6 minutes until just tender. Drain well and set aside.

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  • Heat the olive oil in the saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 1 minute. Add the drained cauliflower, 1/4 teaspoon nutmeg, and salt. Cook and stir 2 to 3 minutes, then pour in the chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the cauliflower is very tender, 15 or 20 minutes.

  • Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the cauliflower moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the cauliflower right in the cooking pot. Stir in the cream, and cook over medium-low heat until hot. Serve with a dollop of sour cream and a sprinkle of nutmeg.

Nutrition Facts

196 calories; protein 3g; carbohydrates 6.8g; fat 18.4g; cholesterol 46.4mg; sodium 434.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/12/2010
Very good! I added sauteed onions and pureed only half my soup (I like some texture). I also added more nutmeg and some black pepper - and garnished it with bacon green onion and chopped basil. Yum. Thanks for the recipe! Read More
(3)

Most helpful critical review

Rating: 2 stars
05/21/2010
For extra flavor I sauteed the garlic with bacon and chopped onion and unfortunately it still wasn't enough to wake this up. Its appearance (kind of looks like a sleepy bowl of Cream of Wheat) is a reliable indicator of its taste - blah. This needs a good shot of seasoning - anything you'd season vegetables with would probably do. Read More
(3)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/12/2010
Very good! I added sauteed onions and pureed only half my soup (I like some texture). I also added more nutmeg and some black pepper - and garnished it with bacon green onion and chopped basil. Yum. Thanks for the recipe! Read More
(3)
Rating: 2 stars
05/21/2010
For extra flavor I sauteed the garlic with bacon and chopped onion and unfortunately it still wasn't enough to wake this up. Its appearance (kind of looks like a sleepy bowl of Cream of Wheat) is a reliable indicator of its taste - blah. This needs a good shot of seasoning - anything you'd season vegetables with would probably do. Read More
(3)
Rating: 5 stars
12/03/2013
Wow this was amazing! I followed the instructions as written except for the cauliflower. I only had a frozen bag and that's what I used. Thank you so much for a wonderful low carb soup! I have to try this with brocolli now!:) Read More
(1)
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Rating: 5 stars
05/04/2015
I didn't do the ginger thing - I sautéed onions added the cauliflower then boiled. I chucked in some cooked bacon and potatoes. I added chicken stock. I put some Parmesan cheese in the end and it tasted totally amazing but I guess I changed a lot from the original recipe. Read More
Rating: 5 stars
07/19/2010
This recipe also makes for a great vegetable dip or even a spread with the right amount of tinkering! Perfect for having your cauliflower and eating it too! Read More
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