Roasted Cauliflower & White Cheddar Soup

   

I’m going to blunt when I start off this post today – I love this soup. It contains caramelized roasted cauliflower, potato, sharp white cheddar, sour cream, and fresh parsley. If you know anyone that is on the fence about cauliflower, throw a bowl of this soup at them and knock them down. Onto the cauliflower loving side of course.

Roasted Cauliflower & White Cheddar Soup

You can break the steps of this recipe into two parts if you prefer. The cauliflower can definitely be roasted ahead of time so you only need to worry about the soup itself when dinner rolls around. I find that the entire process overlaps pretty well though, and that if I get the cauliflower in the oven first everything else is ready by the time it’s done cooking. I believe it would also be pretty simple to cut the calories in the recipe by using skim milk, a reduced fat cheese, and reduced fat sour cream.  I personally find this soup is hearty enough to eat as a meal with a chunk of good bread, and at less than 350 calories per bowl I don’t feel too bad about going full fat for really good cheesy flavor. I don’t call myself the Gouda Monster for nothing!

Roasted Cauliflower & White Cheddar Soup

Roasted Cauliflower & White Cheddar Soup
Serves 6
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 large head of cauliflower, cut into florets
  2. 1/2 tablespoon olive oil
  3. 1/2 teaspoon salt
  4. 1/2 yellow onion, diced
  5. 2 cloves garlic, minced
  6. 1 large russet potato, peeled and diced
  7. 1/2 teaspoon olive oil
  8. 5 cups stock
  9. 1 bay leaf
  10. 1 tablespoon unsalted butter
  11. 1 tablespoon all purpose flour
  12. 1 cup milk
  13. 1/2 teaspoon black pepper
  14. 1/4 teaspoon ground nutmeg
  15. 4 ounces sour cream (creme fraiche works well too)
  16. 5 ounces shredded sharp white cheddar
Instructions
  1. Preheat oven to 425F. Toss cauliflower florets with the 1/2 tablespoon of olive oil and layer on a parchment lined baking sheet. Sprinkle with salt and place in the oven for 20-25 minutes, or until the cauliflower starts to brown on the edges.
  2. Heat the other teaspoon of olive oil in a nonstick pan and lightly cook your onion and garlic for a couple of minutes, before adding in the diced potato. Cook the potato for 2-3 minutes, pour in the stock, add the bay leaf, and bring to a gentle boil. Reduce heat to medium low, cover, and allow to cook until the potatoes are fork tender. This happens more quickly if your potatoes are finely diced.
  3. When the cauliflower is roasted, add it to the soup pot with the potatoes. I recommend reserving a few pieces for garnish because they are just so tasty on their own. Keep soup covered while you make your roux.
  4. In a small sauce pan melt your butter down. Once hot sprinkle the flour over the top and whisk until smooth. Cook for about a minute and then add your milk. Season with black pepper and nutmeg. Continue whisking the mixture until it thickens slightly - about 5-8 minutes.
  5. Remove soup from heat. Using an immersion blender puree your soup to desired consistency (I like to leave it a little bit chunky). If you don't have an immersion blender you could transfer the soup to a regular blender to puree in batches.
  6. Stir in the thickened milk sauce, sour cream, shredded cheese and fresh parsley. Season with additional salt and pepper if needed.
Calories
  1. 339
Gouda Monster http://www.goudamonster.com/
Roasted Cauliflower & White Cheddar Soup

This giveaway has ended – Thanks to everyone that participated!

And now of course for the contest information! I’m really excited to finally be able to have my first giveaway on Gouda Monster. For Christmas I got two immersion blenders – what a lucky break for my readers, right? My hand blender is probably one of my most coveted kitchen gadgets. After mine broke I felt lost without it – there is definitely no easier way to quickly puree a soup or whip up small batches of sauces, dressing, or salsas. I also use mine to create smoothies in the morning because I find cleanup to be far simpler than a full sized blender. The particular model up for grabs is the Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender in Brushed Chrome, which holds a glowing 4.6 out of 5 stars on Amazon.  There are several ways to enter and entries will be open for two weeks, however due to shipping costs I will only be able to ship to people that live within the United States & Canada. The winner will be announced by the end of the month – good luck!

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Truffled Macaroni w/ Roasted Cauliflower & Mushrooms

   

Sometimes I get a hardcore craving for macaroni and cheese that just won’t quit. The problem is that I’m still in the process of my weight loss and I have a calorie budget to consider. Fortunately I love the challenge of taking a delightfully fatty and indulgent meal then converting it to something a little more figure friendly… without sacrificing flavor of course. I used a 2 quart baking dish and calculated the calories based on it being enough to feed 4 people – so we’re not skimping on the portion size with this one either. You could probably serve this as a side and spread it between 5-6 people (344 & 287 calories per serving in those cases), but like I said… my craving for macaroni that just won’t quit? I’m so eating 1/4 of what’s in that pan.

 

 

I knew that I wanted to deviate from my traditional macaroni recipe which calls for enough butter to give a stegosaurus a heart attack and enough cheese to set Wisconsin back 15 years. My first decision was to replace some of that carby pasta with nutty, roasted cauliflower and my second decision was to use truffle oil in it. I love mushrooms with truffle oil so opting to toss those in was a no brainer. In the end I feel like I made a macaroni and cheese recipe that stands well enough on it’s own to grace any Thanksgiving table. It’s not something that you eat and say, “Oh yeah this is good… for having reduced calories…” Instead you say, “More macaroni please!”

 

 

Truffled Macaroni w/ Roasted Cauliflower
Serves 4
Lighter version of macaroni and cheese that will fool you into thinking you’re cheating on your diet.
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1/2 Head of Cauliflower, cut into small florets
  2. 1 Tablespoon Olive Oil
  3. 1 8oz Package of Mushrooms, chopped
  4. 2 Tablespoons Unsalted Butter
  5. 2 Cups Fusilli Pasta, dry
  6. 2 Tablespoons Flour
  7. 2 Cups Skim Milk
  8. 2oz Neufchatel (1/3 reduced fat)
  9. 2oz Fontina, grated
  10. 2oz Havarti, grated
  11. 1/2 Teaspoon Truffle Oil
  12. 1 Tablespoon Fresh Thyme
  13. 1/4 Cup Panko Bread Crumbs
  14. Salt & Pepper, to taste
Instructions
  1. Preheat oven to 425F. Spray or butter a 2-quart baking dish and set aside.
  2. Toss cauliflower florets with the olive oil, sprinkle with salt, and distribute evenly on a cookie sheet. Roast for 20-25 minutes.
  3. While the cauliflower is in the oven, heat 1/2 of the butter in a nonstick skillet over medium heat. When the butter is warm add in your chopped mushrooms, sprinkle with salt and pepper to season, and cover. Let cook for 5-6 minutes until the juices are released and mushrooms are soft. Transfer to a bowl and set aside.
  4. Cook your pasta for 1-2 minutes less than the suggested package time. When done, drain and rinse under cool water to stop the cooking process. The cauliflower should also be finishing around this time. Remove it from the oven and set aside with the pasta and mushrooms. Reduce oven temperature to 400F.
  5. In a high sided skillet, heat the other half of your butter over medium heat until it begins to bubble. Add flour and whisk, allowing it to cook for 1-2 minutes. Pour in your skim milk and whisk well. Continue to stir occasionally while the sauce thickens slightly over the next 8-10 minutes.
  6. Remove the sauce from heat and stir in the neufchatel until melted. Add 3/4 of the grated cheeses and stir until melted. Season with a bit of salt and pepper (I used about half a teaspoon of each), then add your truffle oil and fresh thyme.
  7. Gently fold your mushrooms, cauliflower, and pasta into the cheese sauce and transfer to your greased baking dish. Top with the remaining grated cheese and panko bread crumbs. Bake uncovered for about 20 minutes or until lightly browned.
Calories
  1. 431
Gouda Monster http://www.goudamonster.com/