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Posts Tagged ‘cauliflower’

Bowl: Creamy Cauliflower Soup
Plate: Cantelope

This soup was really good…and easy.  It didn’t take a whole lot of time to make….and it made a TON…PLUS, it was CHEAP!!

 
Creamy Cauliflower Soup

4 Tbl. Butter (Vegan Margarine)
½ to 1 Onion, diced
1 Carrot, diced
1 Stalk Celery, Diced

1 to 2 Heads Cauliflower, cut in in florets
2 T. Fresh Parsley (I used 1 Tbl. Dried)

2 Quarts Vegetable Stock (I used 4 cans and 2 C. Water)

4 Tbl. Butter (Vegan Margarine)
6 Tbl. Flour
2 C. Whole Milk (Alternative milk source is okay)
1 C. Half and Half (Alternative milk source is okay)

Spices, to taste: Celery Salt, Salt and Pepper

Melt 4 Tbl. Margarine in a large pot. Add onion, carrot and celery. Cook for a couple minutes. Add cauliflower and parsley, stir, cover and cook for 15 minutes.

Pour in the stock, bring to a boil, then reduce heat and simmer for 15 minutes.
In the mean time, whisk flour and milk in a bowl. Melt 4 Tbl. Margarine in a medium saucepan. Add the flour/milk mixture….heat through. Remove from heat and add half and half. Simmer for 15 minutes.

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Clockwise from top: Salad with Ranch dressing, Cauliflower, Pasta and Cheese Casserole and Tropical Fruit (Mago, Banana and Coconut)

Oh, my.  After two days of leftovers, if was kinda nice to have something different!!  This was a REALLY good dinner!!  I was actually kinda surprised that the casserole was so good, ’cause it was SO quick and simple to make.  The tropical fruit was really yummy, too.


Cauliflower, Cheese and Pasta

1 28 oz. can of chunky style crushed tomatoes, or chopped whole tomatoes in heavy puree
1 1/2 cups heavy cream
1/2 cup pecorino romano
1/2 cup shredded fontina
1/2 cup ricotta
1/2 tsp crushed red pepper flakes (or more to taste)
1 tsp kosher salt
1 head of cauliflower, chopped into bite sized pieces (or so, mine are a little large sometimes)
1 pound medium pasta shells or penne 

Preheat oven to 500 degrees and bring very large pot of water to boil on stove, generously salt the water.
Combine the tomatoes, cream, cheeses, peppers and salt in large bowl.
Add the cauliflower and pasta to the boiling water and cook at a boil for about 5 minutes.  Pasta will still be al dente.
Drain cauliflower and pasta, add to tomato/cream mixture and stir to combine.  Divide into prepared dishes or put in large jelly roll pan, and bake for 15-30 minutes, watch to see pasta getting slightly golden brown, ovens temps vary.
Serves 6-10
NOTE: I only did 1/2 of the recipe and it fit nicely in a 9×13 in. casserole dish….that was plenty for the four of us (with leftovers).

~ I forgot which website I got this from…thanks though for sharing.

Tropical Fruit

1 Mango, cut to your specifications
2 Bananas, cut to your specifications
1 to 2 T. Honey, to taste
1/2 to 1 tsp. Cinnamon, to taste
1/8 to 1/2 C. Shredded Coconut, to taste
very small amount of salt and (if you have it) coconut extract

Mix all ingredients well.

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